Braised Pork Belly

Simply Braised Pork Belly

(Hungry quote: Life has never been so delightful in dealing with fats…)

Ingredients:

Pork Belly 250-400g

Black Mushroom (Xiang Gu)

Chopped Garlic (Never too much; 10-15 Cloves or more)

Eggs

Sauce:

Light Soy Sauce – 5 tsp

Dark Soy Sauce – 1-2 tsp

A bowl of chicken stock

Rice Wine – probably the whole small bottle 200-400ml, depending how much pork belly is used. Wine should cover the whole meat in the pot. No water to be used in this recipe.

Sugar – 4-6 tsp

A Dash of Pepper

Black Vinegar – 1-2 tsp

Steps:

1. Start with the mushroom.

-          Soak it until soften.

-          Cook using medium heat

-          Add oyster sauce, pinch of salt and a tsp of sugar

-          Allow to cool after 20-30min.

2. Next with the meat.

-          Rub the pork belly with a tsp of salt

-          Leave it for 30 min

-          Rinse it under running tap to remove salt; else it will be too salty.

-          Place chopped garlic over the meat (best is to cover up the whole meat)

-          Mix well the sauces, sugar, wine and chicken stock, and pour into the pot

-           Bring it to boil and lower the heat to low.

-          Cover it and wait. Check in between ensuring it does not dry up. (not enough wine)

-          After 30min, flip the belly to the other side. This is to ensure an overall well-braising of the meat.

-          Add the mushroom.

-          Add the vinegar

-          Taste the sauce and put additional (if needed) based on individual taste bud.

-          Ready to be served after 2 hours!

3. Boil the eggs. To braise it to nice brownish color just use the gravy from the pot.


Other pictures:

Low boil to let it nicely adsorb the gravy

 I don't really take fatty meat, but this doesn't taste as greasy as it looks. Surprise.

Juicy!! Slurp...one more bite please.