Monday, July 20, 2015

I'd make a meat pun, but I'd probably butcher it

So, meat.



Braised Pork Belly
Recipe by Vivian Pei for ToTT TV
Serves 4

1kg of Canadian pork belly, skin-on
6 cloves of garlic
6 shallots (or small red onion), minced
6 slices of ginger
1 teaspoon five spice powder
2 star anise
1 cinnamon stick
4 tablespoon dark soy sauce
2 teaspoon light soy sauce
2 tablespoon sugar
Sea salt
Olive oil

To serve:
Steamed leaf buns
Thinly sliced cucumber
Chili sauce if desired


First, blanch the pork with some boiling water. Discard the water and let the pork cool and dry.

Season the pork with about 1 teaspoon of salt. Then place the pork, 3 pieces each of ginger and garlic in a pot and add just enough water to cover the pork.

Boil at low heat for a good 12 to 15 minutes.

Remove the pork and reserve the soup for later use. Let the pork cool and dry with paper. Then slice the pork into thick slices that will fit into the buns. Set aside.

In a larger pot (or pressure cooker if using), add a teaspoon of cooking oil and heat up. Add remaining garlic, ginger and shallots into it and fry for a minute.

Then add in the cinnamon stick and star anise and continue to stir fry till fragrant, about 2-3 minutes. Finally add the pork slices and cook for a couple of minutes.

Add the reserved soup to the pot, follow by the dark and light soy sauces, five spice powder and sugar. Cover and let it boil. Once it starts to boil, lower the heat to a simmer and let it stew for 2 to 2 1/2 hours. Or if you have a pressure cooker, it should take about 30 minutes depending on how thick the pork slices are.

When ready and the pork is tender, remove it from the pot and reduce the liquid by half.

Serve with a slice or two of pork belly in a leaf bun as well as the accompanying vegetables and sauces. Make sure you have napkins!

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