Skip to main content
logo
Food Advertising by

Black Pepper Pork Belly


I made this porky dish over the weekend.  The meat was tasty and tender and it fell apart easily.  You can serve this with rice or on a bed of noodles or just with plain bread.  It's finger licking good!


Recipe for Black Pepper Pork Belly

    Ingredients
  • 650 gm pork belly, skin removed, sliced
  • 1.1/2  Tbsp oyster sauce
  • 1 Tbsp light soya sauce
  • 1.1/2  Tbsp sugar
  • 1/2  tsp freshly ground black pepper
  • 3/4  tsp cornflour + 2 tsp water to thicken
Method
  1. Marinate the pork belly  with the above ingredients for 4 hours or  more, preferably overnight.
  2. Place marinated meat in a pot with just enough water to cover.
  3. Bring to the boil, cover, and simmer under low heat till meat is cooked through.
  4. Take out the meat and place on a foil lined pan to grill for about 2 mins. on both side.  Place on serving dish.
  5. Thicken the sauce in the pot with the cornflour mixture.  Fine tune to desired taste.
  6. Serve with some greens and the sauce.




Comments

  1. What a flavorful pork dish! Really nice for weekend dinner!

    ReplyDelete
  2. Looks good. I shall try this. Easy and no fuss hor and yet mouthwatering :)

    ReplyDelete
  3. Cheah, your pork belly is really tempting me :)

    ReplyDelete
  4. WOW! Very nice click. I'm salivating over your pork belly dish. Looks so delicious!

    ReplyDelete
  5. This comment has been removed by a blog administrator.

    ReplyDelete
  6. Hi Cheah, I always love the way you cook meat the non-greasy way yet so tempting..bookmark this.

    ReplyDelete
    Replies
    1. Thank you, Kimmy. I don't have a maid that's why, so will welcome any non-greasy recipes!

      Delete
  7. wow! I love the look of this pork dish! like char siu! pinning it for future reference:D

    ReplyDelete
    Replies
    1. Yes, something like char siu but with black peppery flavour. Add more if you prefer it more spicy!

      Delete
  8. What mouthwatering clicks, Cheah.

    ReplyDelete
  9. That looks very delicious. can imagine how good it is with rice.....mmmmm.

    ReplyDelete
  10. very nice article, thank you :)

    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

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Ondeh Ondeh Pandan Cupcakes ~ 香兰小蛋糕

Ondeh Ondeh are green coloured and pandan flavoured glutinous rice balls with gula melaka or palm sugar filling, coated with freshly grated coconut.  We call it 'Kuih'.  Ondeh Ondeh cake is entirely different from this 'Kuih'.
I don't know how the name 'Ondeh Ondeh cake' came about but I guess it's because of the colour and the ingredients which are somewhat similar to that of the 'kuih'.
This pandan flavoured Ondeh Ondeh cupcake is moist, soft and slightly spongy and the gula melaka filling blends awfully well with the pandan and 'santan'/coconut milk.  A wonderful tea-time snack or a delectable dessert, any time!




Ondeh Ondeh Pandan Cupcakes ~  香兰小蛋糕
Ingredients
140 gm plain flour3/4 tsp baking powder1/2 tsp sodium bicarbonate2 Large eggs120 gm caster sugar80 ml canola oil80 ml coconut milk30 ml pandan juice1/4 tsp pandan paste100 gm gula melaka/palm sugar1.1/2 Tbsp watera pinch of saltMethod Sieve the flour with baking powder, sodium bica…

Braised Pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇

Not only is this Braised Pork ribs with mushroom  a homey dish, it's also very easy to prepare.  There are also three ways of cooking this delicious dish.  You can cook this in a pressure cooker if you're pressed for time, or in a slow-cooker or traditionally, simmering it in a good old fashioned, Wok!



Braised pork ribs with mushroom in black pepper sauce ~ 黑胡椒排骨燉蘑菇
Ingredients

450 gm spare ribs12 Shitake mushrooms, soaked and stemmed 6 slices of ginger1/2 teaspoon black peppercorns, crushed1/4 teaspoon dark soya sauce1/4 tsp  chicken granules (optional)2.1/2 cups water, or morelight soya sauce, sugar and salt to tasteMethod In a wok shallow fry the ginger with some oil, then add in the mushrooms and stir-fry.Add in the spare ribs, stir-fry on high heat for about 5 mins. then add in  and some water.  Add in the sauces, crushed black peppercorns, chicken granules, lower the heat and cook till the ribs are tender.Fine tune to desired taste.Serve.