Skip to main content
logo
Food Advertising by

Pork Belly Stew



I tried  cooking this pork belly stew in the thermal pot for dinner thinking that it'll save some time.  However, I found that the heat from the thermal pot was not enough to really tenderise the meat and so ended up cooking this on low heat in a normal pot for another hour.  It did make it in time for dinner and paired very well with a bowl of hot white rice and a vegetable dish in tow.





Recipe for Pork Belly Stew

Ingredients
  • 600 gm pork belly cut into pieces and seasoned with some salt
  • 6 pieces Shitake mushrooms, soaked and stemmed
  • 1 carrot, cut into chunks
  • 1 star anise
  • 1 cinnamon stick
  • 5 slices of ginger
  • 1 stalk spring onions, sectioned
  • 2 cups water
  • 1 Tbsp soy bean paste
  • 1 Tbsp nam yue (red fermented bean curd)
  • 2 cloves garlic, chopped
  • 2 Tbsp oil
Method  .
  1. Heat oil in a wok, add spring onions, star anise and cinnamon stick, stir-fry.  Add garlic, ginger, soy bean paste and nam yue.  Stir fry till fragrant.
  2. Add seasoned pork belly, stir-fry  till evenly cooked.  Add mushrooms, carrot and water.
  3. Bring it to a boil, then cover and simmer till meat is tender and cooked through.  Fine tune to desired taste, dish out and serve.


Comments

  1. Cheah, My hubby loves pork stew. Definitely want more rice when he sees this delicious dish :)

    ReplyDelete
    Replies
    1. Come to think of it, most hubbies love pork in any form!

      Delete
  2. Cheah, this looks delicious! Definitely calls for a second helping of rice :)

    ReplyDelete
  3. I love the spices used in this stew.. looks filling, lovely comfort food!

    ReplyDelete
  4. Do I love pork stew? Absolutely, my all time comfort food.

    ReplyDelete
    Replies
    1. Ha, ha,looks like many readers like this porky stew!

      Delete
  5. this is so good to go with a bowl of rice, yum!

    ReplyDelete
  6. Hi Soke Hah, good attempt. This is full of flavours esp. with nam yue and mushrooms. A dish that taste even better after resting.

    ReplyDelete
  7. I love this type of dishes. It's easy to make, delicious and time saving by cooking up a bigger portion for more meals as the taste get better over time :)

    ReplyDelete
  8. This looks homey and so good, Cheah.

    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…

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.


Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.