Skip to main content

Sticky Pork Belly

 

This is a mouth-watering dish of tender pork belly with a hint of chilli and spices, enveloped in a sticky sweet sauce.  This is cooked with a flavourful blend of garlic, ginger, brown sugar and topped with Shaoxing wine before serving over plain white rice.




Sticky Pork Belly

Ingredients

  • 750 gm pork belly cut into 1 inch cubes
  • 7 slices of ginger, julienned
  • 4 pips of garlic, chopped
  • 1 onion sliced
  • 1 or 2 red chillies, sliced
  • 1.1/2 to 2 Tbsp dark soya sauce
  • 2 Tbsp light soya sauce
  • 2 cinnamon sticks
  • 2 star anise
  • 4 cloves
  • 1.1/2 Tbsp brown sugar or to taste
  • Shaoxing wine (optional)
  • a dash of pepper
Method
  1. In a wok with some oil, saute the ginger, garlic, onion, spices till fragrant.  Add in the pork belly and stir fry till slightly brown.
  2. Add in the sauces to coat the pork belly.  Add in water to cover the pork belly, let it simmer and cover with lid.  Cook on medium low heat.  Check on the pork belly after about 20 mins.  
  3. Add in the sliced chillies and a dash of pepper.  Add in more water to cook the pork belly if necessary.
  4. After another 20 mins., check on the pork belly to see whether cooked through and tender.  Sauce should be greatly reduced.  Add in the brown sugar to make the pork belly sticky and caramelise.  Test for taste.
  5. Drizzle on some Shaoxing wine to mix well before transferring to a serving plate.

Comments

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

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more

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 slic...
Post a Comment
Read more