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

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

Eel soup

This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more! Sweet and tasty soup with no fishy smell at all! Recipe for Eel Soup Ingredients 350 gm eel 2 carrots, cut into cubes 2 tomatoes,cut into wedges 3 onions, cut into wedges 2.5 lt of water 20  white peppercorns, crushed Seasalt to taste Method Clean up the fish, set aside. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns. Simmer for a while and add in the eel. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours. Add salt to taste. Ladle and serve immediately. I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes