Wednesday, November 11, 2020


Cooked this dish [EZ Version of Braised Pork Belly] yesterday but kept it for lunch today.  It is a great idea to rest it for some time as the meat slices will be more flavoursome.  This is a tasty and delicious pork belly dish to serve with rice.  I believe, it should be awesome to use it as filling for Chinese steamed buns, too as the sauce is also flavourful.  The savoury sweetness of the sauce is as good as the taste of the pork belly pieces.

This is not the first time, I prepared this dish.  It was good so far and I like the taste very much.  Do give it a try....  A good recipe to use especially when the ingredients are commonly available in a home kitchen.
[serves 3-4]
350-400 gm pork belly - cut into bite size pieces
1 stalk spring onions - knotted
1 knob [40 gm] ginger - sliced
3-4 cloves garlic - peeled, sliced or lightly smashed
2 pieces star anise
Caramel Liquid Ingredients
30 gm rock sugar or sugar
1-2 tbsp water
1 tsp oil
1/2 bowl water
Seasoning sauce Ingredients
1 tbsp hoisin sauce or tian mian jiang
1 tbsp light soy sauce
1/2 tsp dark soy sauce 
1 tbsp cooking wine
2 pieces red fermented beancurd [nam yue] with some juice
salt to taste [I omit]

  1. Blanch pork belly slices in boiling water for several seconds or until it turns white.  Drain and rinse under running water.  Set aside.
  2. In a non stick wok, put in caramel liquid ingredients [except 1/2 bowl water].  Melt sugar into a caramel until golden brown over medium low heat.  Off heat then pour in water.  Bring to boil again until caramel dissolves.  Remove into a bowl, set aside.
  3. Using the same wok, add some oil to saute ginger, garlic and star anise until aromatic.  Add in blanched meat slices, stir fry to mix.  Add in seasoning sauce, nam yue, spring onions and caramel liquid.  
  4. Pour in enough water to cover meat slices.  Taste to adjust seasoning. Bring to a rolling boil, cover with lid and simmer over medium low heat for 30-40 minutes until the meat is tender and sauce reduced.
  5. Serve with rice.

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