Friday, 22 February 2013

Braised Pork Belly With Rice - 卤肉饭

Both Pork Belly and Pork Trotter are my favourite parts of meat which I love to use them for either Braised Pork Belly In Soy Sauce (卤肉) or Ginger Vinegar Trotter (猪脚醋). To be frank, I love the soft and jelly like "fats and skin" on them which makes it a good source of collagen in some sinful ways.

There are many ways to braised pork belly depending on what other ingredients you prefer to add on to it like; hard boiled eggs, firm tofu, mushrooms or beancurd sticks. And also in order to braised a good pot of pork belly in soy sauce, you have to take note on the amount of water added plus amount of the seasonings and spices used.


BRAISED PORK BELLY IN SOY SAUCE



(Serves: 4  | Preparation: 10 minutes | Cooking: 60 minutes)

Ingredients:
500g Pork Belly (三层肉), cut into thick strips
4 Hardboiled Egg, shelled
2 Pieces of Firm Beancurd (豆干), cut into quarters
6 Shiitake Mushrooms, soak till soften
Some Dried Beancurd Stick (腐竹), optional
500ml Hot Water
2 Star Anise (八角)
3 Cloves (丁香)
1 Cinnamon Stick (肉桂棒)
5 Cloves Garlic, crashed
3 Shallot
2 Tablespoons Light Soy Sauce
2 Tablespoon Dark Soy Sauce
1/2 Tablespoon Oyster Sauce
1 Tablespoon Cooking Wine
1 Teaspoon Sesame Oil
1/2 Teaspoon Sugar


Method:-
1. Marinate the pork belly with 1/2 Tablespoon each of oyster sauce, light and dark soy sauce, 1 teaspoon of sesame oil, 1 tablespoon of cooking wine and 1 teaspoon grated ginger for at least an hour.

2. Preheat frying pan with some oil and fry the firm beancurd till slightly golden brown on all sides. Remove and set aside.

3. Using the same frying pan, add in another tablespoon of oil. Saute garlic and shallots till fragrant, add star anise, cloves, cinnamon stick and marinated meat (without the sauce) and fry till slightly golden brown in colour on both side.

4. Add in mushrooms and continue to fry for another 30 seconds. Next stir in oyster sauce, light and dark soya sauce, cooking wine, sesame oil and sugar and give it a quick stir till well mixed.

5. Pour in hot water, bring it to boil and let it simmer for about 30 minutes or more till the meat is tender, add in hard boiled eggs, beancurd and soaked beancurd stick. Continue to simmer for another 15 minutes till all ingredients are flavoured by the soy sauce. 

6. Remove from heat and serve with steamed white rice.

Tip:
~ Soak the dried beancurd in warm water till soften, rinse a few time and drained well, set aside.

~ Fresh Shiitake mushrooms can be used to replaced the dry ones too.

~ If Cooking Spices like Star Anise, Cinnamon Stick and etc are not available in your area, replace it with 1 teaspoon or more of five spice powder for taste.

~ For extra flavour, add in 2 - 3 dried chilli in step 3, and remove it on step 5 before adding hard boiled eggs and etc.


{Braising Spices} Five Spice Powder (五香粉) and Cooking Spices

Above are my two cents worth on Braised Pork Belly In Soy Sauce which I hope you would have a rough idea on how to make your very own braised pork. For a start you could just try the pork belly with hard boiled egg combines perhaps with a few shiitake mushrooms too. Alternatively, you could also modify the recipe above with some Chicken Mid-joints instead of pork belly.

11 comments:

  1. thanks for this recipe! will try it out soon!

    ReplyDelete
    Replies
    1. You are welcome Bern. Hope to see your version soon :)

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  2. What a glorious meal! I'll never say no to braised pork belly!

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  3. What a coincidence, we both cooked braised pork belly. Your presentation is just so awesome.

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    Replies
    1. Thanks Edith. Mine cannot even see the rice. All being covered by the ingredients lolz

      Delete
  4. my favourite dish, looks really yummy!

    ReplyDelete
  5. Pork is not on the top of my favorite meats, but I would definitely say yes to this dish. Stunning!

    ReplyDelete
    Replies
    1. Thanks Gourmantine. You can replace pork with chicken too :)

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  6. Thank you sooo much for this recipe. I've just tried it and my family just LOVE it.

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  7. im gonna try this tomorrow, thanks for sharing the recipe :)

    ReplyDelete

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