Skip to main content

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

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of  warm water, squeezed out the ju