Tuesday, December 16, 2008
BRAISED PORK BELLY-HOKKIEN STYLE
This is one of the recipe my mom only cook on festive days. She is from Taiwan and this is her best recipe. It is very good with man-tau / plain pau or white rice. Actually, this recipe have to add boiled eggs to braised with it but I was actually out of it. It will be quite oily but do discard away the oil before serving.
2 1/2 cups water
1 tbsp brown sugar / rock sugar
2 star anise
1 whole garlic, washed and cut the top away
5 thick slices of ginger
5 scallions, cut into 4" segments
2 lb pork belly, preferably with bones and cut into 2" cube
salt & pepper to taste
4 tbsp light soy sauce
1 tbsp dark soy sauce
3 tbsp Shaoxing cooking wine
1 tbsp sesame oil
1. In a wok, add 1 tbsp oil and seared pork belly on each side. Drain and set aside.
2. With the remaining oil in the wok, add in garlic, ginger and star anise. Stir fry until aromatic.
3. Then add in the pork, water and scallions. Bring to boil and lower the heat to medium low. Simmer for about 40-55 minutes or until the pork is soft and done.
4. Serve while it's hot.