Tuesday, September 8, 2015

Recipe: Braised Pork Belly {Childhood favourite}

Comfort foods that stem from childhood always conjures feelings of being loved and secured. The aromas of those foods make my belly rumble and mouth salivate. Braised Pork Belly is one of those. This is my first attempt in making this meal for my family and am very thankful that they enjoyed every morsel of it.

A very simple full flavour meal that I hope will become my children's comfort foods growing up with me.

Mags' Braised Pork Belly
Serves 3 adults and 2 children

600g pork belly, cut into bite size pieces
5 cloves of garlic, crushed 
1 thumb size ginger, peeled and sliced
2 star anise
2 cinnamon sticks
4 cardamon
4 cloves
1 tbsp Chinese Five Spice Powder
3 tbsps Ketchup Manis / Dark Soy Sauce
2 tbsps light soy sauce
White pepper
1.5 cups of water
5 hard boiled eggs

-Marinate for pork belly-
3 tbsps Chinese Cooking Wine
2 tbsps oyster sauce
2 tbsps light soy sauce
1 tbsp sesame oil
White pepper

1. In a bowl, marinate pork bellies pieces and set aside at least for an hour.

2. In a wok over high heat, add oil until smoking hot. Add ginger, fry for 30s. Add garlic, fry for 30s. Add all the spices (star anise, cinnamon sticks, cardamon and cloves). Mix well for 1 minute.

3. Add the pork to the wok and cook on 3 minutes. Add five spice powder. Mix well. Add ketchup manis / dark soy sauce, light soy sauce and white pepper. Pour in water. Bring this to boil and simmer for 20 minutes with a lid half covering the wok.

4. Add peeled boiled eggs and simmer for another 10 minutes. Stir it often with a tablespoon so that the eggs are nicely coated in the gravy so that it takes on the gorgeous caramel colour and flavour!

5. Serve with rice with a side of steamed vegetables.

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