I tried cooking this pork belly stew in the thermal pot for dinner thinking that it'll save some time. However, I found that the heat from the thermal pot was not enough to really tenderise the meat and so ended up cooking this on low heat in a normal pot for another hour. It did make it in time for dinner and paired very well with a bowl of hot white rice and a vegetable dish in tow.
Recipe for Pork Belly Stew
- 600 gm pork belly cut into pieces and seasoned with some salt
- 6 pieces Shitake mushrooms, soaked and stemmed
- 1 carrot, cut into chunks
- 1 star anise
- 1 cinnamon stick
- 5 slices of ginger
- 1 stalk spring onions, sectioned
- 2 cups water
- 1 Tbsp soy bean paste
- 1 Tbsp nam yue (red fermented bean curd)
- 2 cloves garlic, chopped
- 2 Tbsp oil
- Heat oil in a wok, add spring onions, star anise and cinnamon stick, stir-fry. Add garlic, ginger, soy bean paste and nam yue. Stir fry till fragrant.
- Add seasoned pork belly, stir-fry till evenly cooked. Add mushrooms, carrot and water.
- Bring it to a boil, then cover and simmer till meat is tender and cooked through. Fine tune to desired taste, dish out and serve.