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Braised tangy pork belly




This is another of my mum's recipe.  Each time she cooked this dish, it's for sure that all of us will go for second helping of rice!



Strain off any excess oil from the simmering pork belly.



Mmm ...... succulent meat infused with the tangy and slightly spicy sauce, pairs extremely well with white rice.




Ingredients
  • 450 gm pork belly, cut into bite size
  • 3 dried chillies
  • 10 gm young ginger, sliced
  • 2 pieces tamarind skin
  • 1 Tbsp light soya sauce
  • 3/4 tsp dark soya sauce
  • 1/2 tsp salt
  • 1.1/2 cups water
  • 20 gm rock sugar or to taste
Preparation
  1. Soak the dried chillies in some hot water and discard the seeds.
  2. Marinate the pork with some salt, set aside.
  3. In a pot, add in 1.1/2 cups water, rock sugar, light and dark soya sauce, dried chillies, tamarind skin and ginger slices.  Bring to the boil.
  4. Once it starts to boil, add in the marinated pork pieces.
  5. Let the meat simmer under medium, then low  heat.  It will not take long for the pork to be tender as the tamarind skin acts as a tenderiser.
  6. Cook till the sauce is slightly reduced, add rock sugar/salt to taste.
  7. Dish out and serve hot with rice.


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Comments

  1. Elin ChiaMay 29, 2010 at 1:34 AM

    Cheah...I used trotter for this dish...taste fantastic. I love this tangy style :)

    ReplyDelete
  2. PamMay 29, 2010 at 3:05 AM

    It looks and sounds delicious. That ginger, chili and tamarind combo has to be great with the pork! Good recipe!

    ReplyDelete
  3. penny aka jeroxieMay 29, 2010 at 7:46 AM

    Nice use of tamarind.

    ReplyDelete
  4. ann lowMay 29, 2010 at 9:18 AM

    I also liked to cook this but without the tamarind skin. Sounds good, must try it next time. Thanks for sharing.

    ReplyDelete
  5. My Little SpaceMay 29, 2010 at 1:58 PM

    I can't even remember when is the last time I ate them! haha.... These are sure flavourful & very tasty indeed. And can also keep for very long time. Hope you'll have a lovely weekend.
    Cheers, Kristy

    ReplyDelete
  6. Sokehah cheahMay 29, 2010 at 6:11 PM

    Yes, Elin, trotters will also be suitable.

    Thanks, Pam, give it a try!

    Yes, penny, tastes different with tamarind.

    Anncoo
    Yes, I like it a bit tangy.

    Kristy
    Perhaps you can try with chicken since your family does not take pork. You have a great weekend too!

    ReplyDelete
  7. JeannieMay 29, 2010 at 10:23 PM

    Cook with duck meat would be nice too! Lovely dish!

    ReplyDelete
  8. pigpigscornerMay 31, 2010 at 5:56 PM

    This sounds so good with rice! I do somthing similar too with pickled veg.

    ReplyDelete
  9. ShirleyJune 1, 2010 at 9:30 PM

    Am planning to prepare pork this week. You seem to have quite a collection, will come back for more.

    ReplyDelete

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