This is not the first time I have tried to cook this dish, but my first attempt produced something that was just edible (^^') I didn't follow any recipe or rather there wasn't any good and easy recipe for me to follow. I added whatever ingredients, spices and seasoning according to my own whim and fancy. Naturally the food was just passable not because it tasted ok but rather I have kids who are very accommodating to my cooking ;)
The one cooking tip that I have picked up from this newspaper article is that, the pork belly has to be cooked in a pot of boiling water for five minutes to get rid of the impurities (I usually place pork ribs in cold water and bring it to a boil to remove the impurities, rinse and then place in boiling water to prepare the soup). To prevent the meat from losing its juice, the water has to be boiling before the pork belly is added in. While the pork is cooking, the sauce is prepared in another pot and brought to a boil. When ready, the pork belly is then transferred to the pot of sauce. The important thing to note here is, the sauce has to be boiling before the pork belly is added, that is, from one hot pot to another. By doing so, the meat will cook faster and will be tender soft.
I hope you have enjoyed reading this little snapshot of my life...thank you for visiting.
Braised Pork Belly 家常卤蛋红烧肉
300g pork belly
4 - 6 hard boiled eggs
2 tau kwa (firm tofu/bean curd), cut into big chunks
4 - 6 pieces tau pok (deep fried bean curd), cut into half
2 cups water
3 tablespoons dark soya sauce
2 tablespoons light soya sauce
1 tablespoon oyster sauce
1 teaspoon five spice powder (not included in original recipe)
some rock sugar (amount not stated in original recipe, I used about 30g, adjust according to taste)
1 star anise
1 cinnamon stick (about 1.5" in length)
1 whole bulb of garlic, separated but not peeled
1/2 teaspoon salt (adjust to taste)
1 tablespoon hua tiao wine (Shao Hsing Hua Tiao Chiew)
- To cook hard boiled eggs, place eggs in a pot. Fill it with water enough to cover the eggs. Bring to a boil, continue to cook for about 10mins. Remove from pot and run eggs under cold water (to make it easy to remove the shells). Remove shells and set aside.
- Wash, clean and cut pork belly into big pieces. Bring a pot of water to the boil. Add in the pork belly and let it boil for 5 mins.
- Place 2 cups of water in another pot. Add dark soya sauce, light soya sauce, oyster sauce, five spice power, rock sugar, star anise cinnamon stick and garlic. Bring to a boil.
- When ready, remove and drain the pork belly in step 2. Add to the pot in step 3 (make sure the sauce is already boiling). Add hard boiled eggs. Bring to a boil, then reduce to low heat and let it simmer for 1 hour.
- Add the tau kwa and tau pok. Let it simmer for another 10 mins. Add salt to taste. Remove from heat. Stir in hua tiao and serve the dish.