Skip to main content
logo
Food Advertising by

Braised tangy pork belly




This is another of my mum's recipe.  Each time she cooked this dish, it's for sure that all of us will go for second helping of rice!



Strain off any excess oil from the simmering pork belly.



Mmm ...... succulent meat infused with the tangy and slightly spicy sauce, pairs extremely well with white rice.




Ingredients
  • 450 gm pork belly, cut into bite size
  • 3 dried chillies
  • 10 gm young ginger, sliced
  • 2 pieces tamarind skin
  • 1 Tbsp light soya sauce
  • 3/4 tsp dark soya sauce
  • 1/2 tsp salt
  • 1.1/2 cups water
  • 20 gm rock sugar or to taste
Preparation
  1. Soak the dried chillies in some hot water and discard the seeds.
  2. Marinate the pork with some salt, set aside.
  3. In a pot, add in 1.1/2 cups water, rock sugar, light and dark soya sauce, dried chillies, tamarind skin and ginger slices.  Bring to the boil.
  4. Once it starts to boil, add in the marinated pork pieces.
  5. Let the meat simmer under medium, then low  heat.  It will not take long for the pork to be tender as the tamarind skin acts as a tenderiser.
  6. Cook till the sauce is slightly reduced, add rock sugar/salt to taste.
  7. Dish out and serve hot with rice.


Comments

  1. Cheah...I used trotter for this dish...taste fantastic. I love this tangy style :)

    ReplyDelete
  2. It looks and sounds delicious. That ginger, chili and tamarind combo has to be great with the pork! Good recipe!

    ReplyDelete
  3. I also liked to cook this but without the tamarind skin. Sounds good, must try it next time. Thanks for sharing.

    ReplyDelete
  4. I can't even remember when is the last time I ate them! haha.... These are sure flavourful & very tasty indeed. And can also keep for very long time. Hope you'll have a lovely weekend.
    Cheers, Kristy

    ReplyDelete
  5. Yes, Elin, trotters will also be suitable.

    Thanks, Pam, give it a try!

    Yes, penny, tastes different with tamarind.

    Anncoo
    Yes, I like it a bit tangy.

    Kristy
    Perhaps you can try with chicken since your family does not take pork. You have a great weekend too!

    ReplyDelete
  6. Cook with duck meat would be nice too! Lovely dish!

    ReplyDelete
  7. This sounds so good with rice! I do somthing similar too with pickled veg.

    ReplyDelete
  8. Am planning to prepare pork this week. You seem to have quite a collection, will come back for more.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Marble Cupcakes ~ 大理石纸杯蛋糕

Chocolate and vanilla are the best of friends and they complement extremely well with each other. This is a very easy recipe and these cuppies can be done in a pretty short time.  They are soft, moist and  with the two-tone butter frosting, they are seriously yummy!






Marble Cupcakes  ~  大理石纸杯蛋糕
Ingredients
150 gm butter150 gm caster sugar174 gm self-raising flour3 eggs50 ml milk1 tsp vanilla2.1/2 tsp cocoa/chocolate powderFrosting 80 gm butter123 gm icing sugarMethod Sift self-raising flour, set aside.In a mixing bowl, beat butter, sugar, eggs and milk till well combined.Fold in sifted flour and beat till smooth.Divide the batter into two portions.  In one portion add vanilla and in the other sift in the cocoa powder and mix till well incorporated.Spoon 1 Tbsp of vanilla batter into each cupcake liner.  Top with a spoonful of chocolate batter, alternating with vanilla batter until all batters have been used up.  Swirl the batters together lightly with a toothpick.Bake in a preheated oven @…

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…