Skip to main content
logo
Food Advertising by

Braised pork belly



This is a very simple porky dish.  I just braised it with some spice, garlic, soya sauces and it turned out quite tasty.  Should have added in some hard boiled eggs but forgotten all about it after I left it to simmer and attended to other chores.  Nonetheless, it was well received when it was served for dinner.











This dish will go down very well with a bowl of hot steaming white rice or even a simple mantou.

Recipe for Braised pork belly

Ingredients

  • 600 gm pork  belly, skin removed
  • 10 pips garlic
  • 2 big shallots
  • 1 small knob young ginger
  • 2 star anise
  • 2  Tbsp light soya sauce
  • 1  Tbsp dark soya sauce
  • 20 gm rock sugar or to taste
  • 2.1/2  cups water
  • 1.1/2  tsp cornflour + 2 tsp water to thicken
  • Salt to taste
Preparation
  1. Slice up the garlic, shallots and ginger.   Saute with some oil and add in the star anise.  Fry till fragrant.
  2. Add in the water, sauces, salt and rock sugar, let it boil.
  3. Add in the pork belly, lower the heat, cover and let it simmer, turning over the meat, now and again.  Remove any oil that may surface.
  4. Once the meat is soft and tender, test for taste and take out.  Thicken the sauce with the cornstarch mixture.
  5. Cut up the meat, arrange on serving plate and spoon the sauce over.
  6. Serve immediately.  


I'm submitting this post to  Muhibbah Malaysian Monday.  Do check it out  'Here'.




Comments

  1. I love recipes like this.Simple and by the look of pork it must melt in your mouth:)

    ReplyDelete
  2. p.s I am clicking on your ads..I have some too on my blog:)

    ReplyDelete
  3. My hubby love this braised pork very much that serve with extra rice. Thanks for reminding.

    ReplyDelete
  4. Yes, I love this with hard boiled eggs and even some tofu. Need lots of steamed rice to go with this and some sambal belachan will be even better!

    ReplyDelete
  5. Absolutely amazing recipe! Thanks for sharing. MMM....

    ReplyDelete
  6. This is delicious...one person will love this...yea Wild Boar...I love the one with a layer of fat :p yea not good for me :)

    ReplyDelete
  7. Dzoli
    Thank you. I clicked on some too in your blog.

    Ann
    Yes, most men like this porky dish, don't know why!

    ReplyDelete
  8. one of my favourites! i love it with porridge and noodles too!

    ReplyDelete
  9. I had pork belly for the first time last year. Yours looks so tender and delicious.

    ReplyDelete
  10. Oh no, I'm reading this just before I go to bed and now my tummy is seriously rumbling! looks delicious.

    ReplyDelete
  11. Lena
    Yes,it works well with both.

    Barbara Bakes
    Yes this is tender and yummy!

    Shaz
    Thanks. Why not give it a try?

    ReplyDelete
  12. My mom used to make this very often when I'm younger. Miss this very much. Hmmm...mm...
    Kristy

    ReplyDelete
  13. I am so making this for dinner this week... can use a pressure cooker. yum!

    ReplyDelete
  14. Kristy
    Just unfortunate that now your family doesn't like to take pork.

    Penny
    Yes,you can use a pressure cooker.

    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

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…

Wife Biscuit (Lo Por Paeng) 老婆餅

Happy New Year, everyone!   My first post for 2015 is 'Wife Biscuit' aka 'Lo Por Paeng', a soft and flaky pastry with winter melon filling which is a very popular delicacy in Hong Kong.  The ones that I find here are not the same as their  flaky counterparts, instead they are crispy and thin.   I've been surfing the internet for a recipe and I was very happy when I stumbled upon a Youtube video from SiuKitchen.   The video is in Cantonese and she gives very detailed steps on how to make these flaky pastries.   The pastries were good and stayed flaky and soft for three days in an airtight container.  I needn't have to reheat them in the oven toaster.











Recipe for Wife Biscuit (Lo Por Paeng)  老婆餅 
Ingredients
Filling
120 gm candied winter melon, finely chopped5 ml oil15 gm caster sugar40 gm koh fun50 ml waterMethod Add sugar to the chopped winter melon, mix in the oil, water and mix lightly together.Add in koh fun and mix to form a paste.  (Add in a bit more water if p…

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.