Ingredients (serves 3-4)
500g pork belly, no need to slice
3 tbsp dark soy sauce 酱油
1 litre water- 4 eggs (or any amount you like)
(A) Stewing Ingredients
8 dried Chinese mushrooms
1 cinnamon stick 桂皮
1 star anise 八角
4 cloves 丁香
4 small pieces rock sugar 冰糖
1/2 tsp Chinese 5-spice powder 五香粉
1.5 bulbs of garlic, separated into individual cloves (do not peel)
dash of white pepper powder
500g pork belly, no need to slice
3 tbsp dark soy sauce 酱油
1 litre water- 4 eggs (or any amount you like)
(A) Stewing Ingredients
8 dried Chinese mushrooms
1 cinnamon stick 桂皮
1 star anise 八角
4 cloves 丁香
4 small pieces rock sugar 冰糖
1/2 tsp Chinese 5-spice powder 五香粉
1.5 bulbs of garlic, separated into individual cloves (do not peel)
dash of white pepper powder
Directions
1. Soak dry mushrooms in small bowl of hot water till puffy, then drain water. Squeeze out the water from mushrooms and trim away stems. Set aside.
2. Prepare 80% cooked hard boiled eggs. To do that, place eggs in saucepan of cold water (enough water to cover eggs one layer). Bring to a boil for about 2 minutes, off the flame and cover with lid for about 7 minutes (for 100% hard boiled eggs, it’s about 10 minutes). Rinse the eggs with cold water till they are cooled. Peel when cool enough to handle. Set aside.
3. In a pot or wok (this will be what you will be using for the braising later), brown pork belly on both sides on medium heat (about 5 minutes for me on each side – see photo below). Do not wash the pot or wok because you want the juices from browning the meat in the stew.
4. Add half of the dark soy (1.5 tbsp) directly over the meat on one side, flip over, and drizzle the remaining dark soy over the other side of the meat.
5. Add water and the ingredients in A. Bring to a boil, then lower heat to simmer (with lid partially closed) for an hour.
6. Check the water level to ensure that the braising sauce is not dried out during the simmering. You will need to add more water (a little at a time) when the water is drying out.
7. Add peeled hard boiled eggs prepared in step 2 to the stew. Taste and season the sauce (example – for sweeter, add rock sugar; for saltier, add more dark soy; not enough gravy, add more water etc). I usually add about 4 more cubes of rock sugar at this point because I want a bit of sweetness to balance the saltiness. Simmer for another 15 minutes.
8. When it’s ready to serve, take out the pork belly and slice to desired length. Serve with rice or steamed buns. Garnish with spring onions or coriander.
1. Soak dry mushrooms in small bowl of hot water till puffy, then drain water. Squeeze out the water from mushrooms and trim away stems. Set aside.
2. Prepare 80% cooked hard boiled eggs. To do that, place eggs in saucepan of cold water (enough water to cover eggs one layer). Bring to a boil for about 2 minutes, off the flame and cover with lid for about 7 minutes (for 100% hard boiled eggs, it’s about 10 minutes). Rinse the eggs with cold water till they are cooled. Peel when cool enough to handle. Set aside.
3. In a pot or wok (this will be what you will be using for the braising later), brown pork belly on both sides on medium heat (about 5 minutes for me on each side – see photo below). Do not wash the pot or wok because you want the juices from browning the meat in the stew.
4. Add half of the dark soy (1.5 tbsp) directly over the meat on one side, flip over, and drizzle the remaining dark soy over the other side of the meat.
5. Add water and the ingredients in A. Bring to a boil, then lower heat to simmer (with lid partially closed) for an hour.
6. Check the water level to ensure that the braising sauce is not dried out during the simmering. You will need to add more water (a little at a time) when the water is drying out.
7. Add peeled hard boiled eggs prepared in step 2 to the stew. Taste and season the sauce (example – for sweeter, add rock sugar; for saltier, add more dark soy; not enough gravy, add more water etc). I usually add about 4 more cubes of rock sugar at this point because I want a bit of sweetness to balance the saltiness. Simmer for another 15 minutes.
8. When it’s ready to serve, take out the pork belly and slice to desired length. Serve with rice or steamed buns. Garnish with spring onions or coriander.
WOW! Looks so delicious...making me hungry again :)
ReplyDeleteYes, my favourite. I will eat a lot of rice with this dish...yum.
ReplyDeleteThanks, Anncoo.
ReplyDeleteMaryMoh - Ya, me too can have extra bowl of rice with this dish.
All I need now is a bowl of steamed white rice to go with this!
ReplyDeleteYeah, you are right, Shirley.
ReplyDeleteI like the beancurd puff best in this dish. They are so yummy, infused with the soya sauce gravy.
ReplyDelete