Thursday, April 24, 2014

Teochew Braised Pork Belly Recipe

Ingredients A
2 tablespoons Cooking Oil
1.5 tablespoons Sugar
300g sliced Pork Belly

Ingredients B
10 unpeel cloves of Garlics
1 Star Anise
1 Cinnamon Stick
4 Cloves

Ingredients C
800ml Water
2 tablespoons Dark Soy Sauce
1 teaspoon Light Soy Sauce
4 tablespoons of Hua Diao Jiu (Chinese Cooking Wine)

2 Hard-Boiled Eggs
Tau Pok/Tau Kwa (optional)

1. Heat up the Cooking Oil in deep sauce pan and melt Sugar in sauce pan.
2. Sear sliced Pork Belly on both sides until slightly brown.
3. Add in Ingredients B and stir fry for 2-3mins.
4. Pour in Ingredients A and bring to a boil then lower the flame and let it simmar for at least 1.5hours for the meat to be tender. Remember to stir occasionally and watch the stove every 10-15mins to ensure the pot does not dry out. When water level goes down on the 1st hour add more water to cover the meat.
5. At the last 15mins of simmering add in the Hard Boiled Eggs, Tau Pok/Tau Kwa.
6. Serve hot with Rice or Steam Buns. Store in fridge overnight for better flavored meat!


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