Another recipe from OhBin that is easy to remember & easy to prepare. I must admit I'm very bad in remembering any recipes, even the ones I cook frequently, so I'll never pass Le Cordon Bleu test :p
Ingredient:-
250g pork belly, cut into small pieces
4 tbsp 头抽 (first refined soy, not as salty as the ordinary soy sauce)
* If you really can't find 头抽, then use 3 tbsp of ordinary soy sauce + 1 tbsp dark sweet soy sauce but remember the sauce soy will harden the meat, so adjsut the braise time accordingly
3 tbsp sugar
2 tbsp white vinegar
1 tbsp cooking wine
1/4 cup (4 tbsp) water
Half head of garlic, minced
Method:-
1. Heat up a small pan (not too broad) at medium heat. When hot, add the pork belly. The pork will be a bit crowded but a small pan makes braising easier.
2. Sear the pork slices and add the 4321 tablespoons of sauces. Add 1/4 cup water. Coat to cover the pork.
3. Cover the pan with lid, turn the heat down & braise at low heat for about 40 mins. Check the dish from time to time to ensure it doesn't burn. If it dried out too soon, add a bit more water.
4. When the sauce is almost dried, turn the heat up to medium and add the minced garlic. These garlic will be sauteed in the fat released from the pork belly.
5. Stir fried the dish until garlic turns golden brown. Dish out & serve with white rice.
Note:- the dish should be rather 'oily' in the end, I like to soak up some excessive oil with kitchen towel but you can always retain the oil and even add rice / noodle to stir in together with the dish
P/S: The picture might look like a plate of mess but it actually tastes pretty good, bad photography skill + too much dark soy sauce :p
Ingredient:-
250g pork belly, cut into small pieces
4 tbsp 头抽 (first refined soy, not as salty as the ordinary soy sauce)
* If you really can't find 头抽, then use 3 tbsp of ordinary soy sauce + 1 tbsp dark sweet soy sauce but remember the sauce soy will harden the meat, so adjsut the braise time accordingly
3 tbsp sugar
2 tbsp white vinegar
1 tbsp cooking wine
1/4 cup (4 tbsp) water
Half head of garlic, minced
Method:-
1. Heat up a small pan (not too broad) at medium heat. When hot, add the pork belly. The pork will be a bit crowded but a small pan makes braising easier.
2. Sear the pork slices and add the 4321 tablespoons of sauces. Add 1/4 cup water. Coat to cover the pork.
3. Cover the pan with lid, turn the heat down & braise at low heat for about 40 mins. Check the dish from time to time to ensure it doesn't burn. If it dried out too soon, add a bit more water.
4. When the sauce is almost dried, turn the heat up to medium and add the minced garlic. These garlic will be sauteed in the fat released from the pork belly.
5. Stir fried the dish until garlic turns golden brown. Dish out & serve with white rice.
Note:- the dish should be rather 'oily' in the end, I like to soak up some excessive oil with kitchen towel but you can always retain the oil and even add rice / noodle to stir in together with the dish
P/S: The picture might look like a plate of mess but it actually tastes pretty good, bad photography skill + too much dark soy sauce :p
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