Monday, November 9, 2009

Braised Pork Belly

Tonight's dinner consisted of Braised Pork Belly, stir fried Bok Choy and a random noodle dish with eggs and minced beef. I have to say they all tasted yummy. The noodles were nice and chewy, just like the way I like it. The Bok Choy was fresh and crispy (I usually over cook or under cook them). My highlight of tonight's dish is the Braised Pork Belly. It was so good hubby thought it was better than the ones from the restaurants we had in Monterey Park, LA (which says a lot since Monterey Park has the best Chinese food in the whole world, literally). Here is the step by step process, very simple, yet very satisfying!!

Pork Belly
3-6 Tbsp. oil
3 Tbsp. brown sugar
Few slices of ginger
Dark soy sauce
3 tsp. 5-spice powder

1. Heat up pot/pan with the oil in medium heat.
2. Add brown sugar and stir until sugar caramelizes (be careful not to burn)
3. Add in sliced gingers. Stir-fry for 15 seconds.
4. Cut pork belly into 1.5 inch cubes and add into pot/pan. Seal all sides of the pork.
5. Add in dark soy sauce until it covers about 1/5 of the pork pieces.
6. Add water to cover pork entirely.
7. Braise in low to medium heat for about 1 hour.
8. Add in 5-spice powder and braise for another hour.
9. Check for tenderness. Continue to braise if not tender enough.
10. Take out the pork belly pieces and reduce sauce by simmering it (if necessary).
11. Add thickened sauce on top of pork belly to serve.


Rita said...

I'm getting very hungry! :-))

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