Sunday, July 18, 2010

I cooked: Braised pork belly

We relished every bite we took. The braised pork belly oozed with flavour, and literally melted in our mouths. Slow cooking is the key to this pork belly dish, keeping it moist and juicy.

There are a few versions of this dish, and this particular recipe is for the sweet-type sauce.


Braised pork belly in a sweet sauce
Preparation time: 15 minutes
Cooking time: 2 hours
Serves 4


Ingredients
800g pork belly
1 whole garlic bulb
1 garlic, diced
2-3 cinnamon sticks
4 star anise
1 tsp cloves
50g butter
2 tbsp light soy sauce
1 tbsp brown sugar
600ml water



1. Melt the butter in a pot and fry the garlic, star anise, cinnamon sticks and cloves for 2 minutes. Using butter will yield a richer sauce.

2. Add the pork belly and fry until browned.

3. Add water, enough to cover the pork belly and bring to boil. Then turn down to a low heat and simmer for 1 1/2 to 2 hours.

4. Check ocassionally as you do not want to overcook your pork belly as it will go all mushy. (The pork belly should be wobbly, but not too soft)

5. Season with soy sauce, and brown sugar.

6. The sauce should have thicken by now, if not turn up the heat slightly and cook until the sauce is of a thick honey-like consistency.

7. Serve with rice and stir fried vegetables of your choice.


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