Skip to main content
logo
Food Advertising by

Braised Pork Belly with Arrowroot/Arrowhead


Taking advantage of the price war  between the various supermarkets for arrowroot/arrowhead, I bought some and whipped up this dish  ........  Braised Pork Belly with Arrowroot/Arrowhead.  One thing I noticed about this dish is that it does taste better overnight as the meat and arrowhead have been infused with the preserved bean curd aka 'nam yue'.... centre picture, and other sauces.  

Above left picture of crushed arrowhead, plus 'nam yue' and right picture, pork belly marinated with the 'nam yue' paste and salt. 



Crushed arrowhead being sauted with some smashed garlic in a wok on the left, and on the right, all the ingredients being cooked with enough water to cover up the whole dish....... simmer




and the final result is  ................ this yummy dish !







Serve this hot with rice ............. Enjoy!



Recipe for Braised Pork Belly with Arrowroot/Arrowhead

Ingredients
  • 800 gm arrowhed, peeled and crushed
  • 300 gm pork belly, cut into bite size
  • 10 gm (1 piece) preserved bean curd aka 'Nam Yue'
  • 4 pips of garlic, smashed
  • 1/2  tsp sugar
  • 2  tsp oyster sauce
  • 1  tsp dark soya sauce
  • Salt and light soya sauce to taste
Method
  1. Take half piece of 'nam yue', add some water to make into a paste and marinate the pork belly with some salt and sugar, for about an hour or more.
  2. Heat up a wok with some oil and saute the smashed garlic till fragrant, add in the crushed arrowhead and stir-fry.  After about 8 mins., dish out and set aside.
  3. In the same wok, add in some oil and stir-fry the marinated meat.
  4. Add in the pre-fried arrowhead and add in enough water to cover all the ingredients.
  5. Make the remaining 'nam yue' into a paste and add in together with the oyster sauce and dark soya sauce.
  6. Cover the wok and cook on medium to low heat till the meat is tender and the arrowhead soft.
  7. Add salt, sugar and light soya sauce to taste.
  8. Dish out and serve.

Comments

  1. This dish will go very well with rice. I love it's saucy look. Something simple and delicious like this is always very welcoming in my family.

    ReplyDelete
  2. Hi Mary
    You'll need to cook more rice if you make this dish!

    ReplyDelete
  3. This year I have yet to buy arrowroot/arrowhead, usually I wait until last minute with lower lower price, then only buy, hehehe..
    Ya, this dish is good.By the way, you did not fry it as cracker? I like that.

    ReplyDelete
  4. Saw arrowroot starch but can't find it in the markets here...Looks good. I wish I can try some.

    ReplyDelete
  5. Thanks for another wonderful recipe with arrowroot!

    ReplyDelete
  6. Hi
    Sonia
    Tesco is selling them quite cheap. No, I made them into chips before, not this year, too tired standing and frying!

    penny
    Maybe you can find them in those shops at Chinatown.

    3 hungry tummies
    You are most welcome!

    ReplyDelete
  7. hehee...my hubby will definitely eats extra rice for this delicious dish :)

    ReplyDelete
  8. Hi
    Anncoo
    Your hubby must be a meat lover too!

    ReplyDelete
  9. I have never experienced arrowroot, except as flour. (makes a great starch) What does it taste like?

    ReplyDelete
  10. Hi
    Tasty Eats At Home
    It tastes a bit like potato, but it's crunchy even after being cooked, and has a very slight bitter taste. It makes great chips.

    ReplyDelete
  11. ahhh..long time never take this dish.. thanks for reminding!

    ReplyDelete
  12. Hi
    renaclaire
    Oh, after all these arrowheads are only available once a year. Better go get some before they're being wiped out by people wanting to make them into chips!

    ReplyDelete
  13. I like the way you use arrowroot. Its not available here, but I like to know about different ingredients.

    ReplyDelete
  14. Hi
    Shirley
    Oh, so you're back from the wedding dinner. Just like Indian cooking, there are lots of ingredients in Chinese cooking too, some of which are Greek to me!

    ReplyDelete
  15. Arrowroot is also available in Rotterdam and they are quite pricy. Prepared this dish today and it turned out well. Will only have it tomorrow, the taste would be much better. The slight bitter taste is not too bad

    ReplyDelete
  16. Rotterdam ICON
    Hope Leo likes it. Why not try making chips with it, easy, just slice and fry away!

    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

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Pandan Ombre Butter Cake ~ 班蘭牛油蛋糕

Whenever I want to make a butter cake, Mrs. Ng's butter cake recipe will come to my mind.  Her recipe is foolproof and you can use it as a basic recipe and play around with variations of flavours to your liking.  Today, I'm sharing with you a Pandan Ombre Butter Cake.  I've used pandan paste instead of pandan juice as I need to have a distinct green colour to bring out the 'Ömbre' effect, which is from a darker to a lighter shade of green.  I'm pleased with the result and the texture of this cake is soft and moist and it still stays in this manner even after the third day, kept in an airtight container.






Pandan Ombre Butter Cake ~  班蘭牛油蛋糕
Ingredients (A)                                                 

230 gm unsalted butter140 gm caster sugar200 gm self-raising flour 4 'L' egg yolks60 ml milk1/4 tsp vanilla (to be added into the plain batter)1/4 tsp pandan paste to one portion1/8 tsp pandan paste to another portionpinch of salt(B) 4 'L' egg whites3…

To Fu( Beancurd) Bridge ~ 跨桥豆腐

When I was recommended to try this dish in a restaurant, I was both hesitant and at the same time intrigued by its name.  I've heard of the song 'Bridge over troubled water' but Tofu crossing the bridge?  So to satisfy everyone's curiosity, we agreed to give it a try.  It's a nutritious dish with a good source of protein in the Tofu pork and egg all in one.  It was just tasty and delicious to go with a bowl of steaming hot white rice!





Tofu Bridge ~  跨桥豆腐


Ingredients
200 gm minced pork2 pieces soft Tofu1 eggSeasoning for minced pork - salt plus 1.1/2 tsp cornflouarSauce to add to the dish after steamed and before serving - (3 tsp hot water, 1.1/2 tsp light soya sauce, 1/4 tsp sugar mix till dissovled)1 tsp sesame oil and garlic oil to garnish Method Slice up the Tofu into 8 pieces, and place on a plate.Spread the seasoned minced pork on both sides of the TofuLightly beat up the egg and pour on top of the minced pork.Steam the dish for 8 mins, on high heat.Mix the garlic…