Skip to main content

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

Seasalt Chocolate Chip Cookies ~ 海盐巧克力曲奇饼

  These dreamy and heavenly chocolate chip cookies will make your kitchen smell like a bakery.  There is a divine contrast between sweet and salty for the slight pinch of seasalt flakes intensifies and brings out the chocolate flavour.  Freshly baked, these cookies are slightly soft in the centre and crispy at the edges, but if you do have leftovers, these will be crunchy, stored in a cookie jar, for a few days. Seasalt Chocolate Chip Cookies    ~    海盐巧克力曲奇饼        Ingredients 170 gm plain flour 1 tsp baking soda 113 gm butter (unsalted) 80 gm brown sugar 40 gm caster sugar 1 'L' egg 1 tsp vanilla 200 gm chocolate chips 1/8 tsp salt Extra chocolate chips or mini chocolate buttons to put on top of cookie before baking Maldon seasalt flakes to sprinkle on cookie immediately after baking Method Sift the flour with baking soda and salt, set aside. In a stand mixer, beat the butter with the sugars, till soft and smooth. On low, add in the egg. Fold in 1/2 sifted flour, mix well fol

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.

Chicken Floss Cake ~ 鸡肉松蛋糕

It's normal to find buns coated with meat floss in any bakery, but yet to find a meat floss coated piece of cake.  I saw this Chicken Floss Cake on youtube and was eager to give this a shot.  The recipe is quite similar to a chiffon cake and I was curious to find out the taste which should be slightly sweetish and saltish.  Wouldn't it be weird, I wonder.  But it turned out that the taste is rather unique with a light and soft texture and my family members gave me a thumbs up and asked for more! Chicken Floss Cake ~  鸡肉松蛋糕           Ingredients (A) 4 egg yolks 40 ml oil 50 ml milk 65 gm plain flour, sifted Chicken floss White sesame seeds Chopped spring onions (optional) a pinch of salt (B)  4 egg whites        40 gm caster sugar Method In a bowl, beat egg yolks, add in oil, mix well, then add in milk. Mix in sifted flour till well combined. In another clean bowl, beat egg whites till frothy, then add in sugar in 2 batches and beat til