I don’t like Pork BUT I just got to try cooking this dish since I bought some spices back from SG this time round..
This dish reminds me of home 🙂 haha.. my mum cook this often because my dad loves it! Now I am cooking for my hubby.. hopefully he loves it too!
yummy!! taste super good with rice! and the best part is.. it taste even better overnight! I like to cook such dishes because Bh can pack it for lunch the next day… oh.. the meat is tender and it does not have the ‘porky’ smell!
P/S: Put just enough spices (cinnamon/star annise/cloves). when the recipe states ‘1’, just put ‘1’ as too much can be overwhelming!
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Braised Pork Belly in Soy Sauce
(from Noobcook)
Constantly check that the braising sauce is not dried out during the simmering. You will need to add water (a little at a time) when the stew is drying out. Visit Noobcook’s blog for more tips!
Ingredients
8 dried Chinese mushrooms
4 eggs
1-2 tbsp cooking oil
500 grams pork belly
3 tbsp dark soy sauce
1 litre water
1 cinnamon stick (桂皮)
1 star anise (八角)
4 cloves (丁香)
1/2 tsp Chinese 5-spice powder (五香粉)
1.5 bulbs garlic separated into individual cloves (no need to peel)
dashes of white pepper powder to taste
spring onions or coriander garnishing
Instructions
1.Soak dry mushrooms in small bowl of hot water until puffy, then drain water. Squeeze out the water from mushrooms and trim away stems. Set aside the mushroom caps.
2.Prepare 80% cooked hard boiled eggs. To do that, place eggs in saucepan of cold water (enough water to cover eggs one layer). Bring to a boil for about 2 minutes, turn off the stove and cover with lid for about 7 minutes (for 100% hard boiled eggs, it’s about 10 minutes). Rinse the eggs with cold water until eggs are cooled. Peel when cool enough to handle. Set aside.
3.Heat oil in casserole (wok, claypot or deep pot). Brown pork belly on both sides on medium heat. Add 1.5 tbsp dark soy sauce on both sides of browned pork belly.
4.Add the rest of the ingredients except eggs, tau kwa and spring onions/coriander. Bring to a boil, then lower heat to a simmer (with lid partially closed) for an hour, or until the meat is tender.
5.During the last 10 minutes of simmering, add eggs and tau kwa. To serve, slice pork belly to smaller, bite-sized pieces. Serve with rice or steamed buns. Garnish with spring onions or coriander.
