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.

Labels:

Comments

  1. MaryMohJanuary 27, 2010 at 3:57 PM

    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. Sokehah cheahJanuary 27, 2010 at 4:10 PM

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

    ReplyDelete
  3. Sonia ~ Nasi Lemak LoverJanuary 27, 2010 at 5:00 PM

    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. penny aka jeroxieJanuary 27, 2010 at 6:43 PM

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

    ReplyDelete
  5. 3 hungry tummiesJanuary 27, 2010 at 7:28 PM

    Thanks for another wonderful recipe with arrowroot!

    ReplyDelete
  6. Sokehah cheahJanuary 27, 2010 at 11:48 PM

    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. ann lowJanuary 28, 2010 at 12:51 AM

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

    ReplyDelete
  8. CheahJanuary 28, 2010 at 12:54 AM

    Hi
    Anncoo
    Your hubby must be a meat lover too!

    ReplyDelete
  9. Tasty Eats At HomeJanuary 28, 2010 at 3:48 AM

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

    ReplyDelete
  10. Sokehah cheahJanuary 28, 2010 at 7:55 AM

    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. ReanaclaireJanuary 28, 2010 at 8:46 AM

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

    ReplyDelete
  12. Sokehah cheahJanuary 28, 2010 at 11:49 AM

    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. ShirleyJanuary 29, 2010 at 12:54 AM

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

    ReplyDelete
  14. Sokehah cheahJanuary 29, 2010 at 4:00 PM

    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. Rotterdanm ICONJanuary 30, 2010 at 7:27 PM

    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. Sokehah cheahJanuary 31, 2010 at 1:24 AM

    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

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo
16 comments
Read more

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.
22 comments
Read on for the Recipe

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.
13 comments
Read on for the Recipe