One of the many dishes that can be pre-cooked ahead of meal times is braised pork belly. Of course, there are many versions of braised pork belly and each is as tasty and delicious. Most times, I find that the meat tasted even much better after resting or reheated.
It is always so good served with rice, porridge or even blanched noodles. Best of all, an ever ready dish to put on the dinner table whenever you are short of time to prepare dishes for the day's meal.
The meat is just tender and has a bite, while the skin is tender and chewy. You can serve this dish with some stir fried preserved mustard leaves [kiam chye].
300 gm pork belly with skin - cut bite size pieces
3-4 pips garlic - coarsely chopped
2-3 star anise
2 bay leaves
1 tbsp rock sugar
1 stalk spring onions - cut long sections
2 tbsp light soy sauce
2 tbsp cooking wine
1/2-1 tsp dark soy sauce
1 tsp sugar to taste
- Bring a pot of water to boil, blanched pork belly pieces for several minutes or turns white. Removed and rinsed.
- Melt rock sugar in a non stick pan to caramelised. Add in blanched meat. Stir fry until brown.
- Add in the spring onions, garlic, bay leaves and seasoning ingredients. Stir to mix well and fragrants.
- Pour in water [enough to cover meat], bring to boil, then lower heat to simmer with lid on.
- Simmer until meat is tender and water reduced [add a little more water if meat is not tender].
- Dish up to serve or set aside. Reheat before serving.