Braised Pork Belly is also known as ‘Tau Yew Bak’ in Chinese dialect Hokkien ๐
This pork belly is intensely flavorful and addictive, soaked with soy sauce, garlic, hard-boiled egg and tofu. The pork belly is tender and juicy. So delicious ๐ It’s freezer-friendly, perfect to cook on a weekend and enjoy throughout the week.
This food brings back memories of our grandparents which we missed although the tastes still linger on our taste buds. In many Hokkien families, this is what most mothers excelled in. I can’t wait to show you how easy it is to cook this dish in your own kitchen!
When purchasing pork belly, I always get the skinless type with the leanest cut I can find. Remember the pork belly might shrink quite a bit during braising. So I prefer to cut into 1” chunks to get melt-in-your-mouth tender texture.
Serving:4-6 pax
Ingredients
1 kg Pork Belly/Shoulder cut into 1” cubes
Braising ingredients
3 cups water
3 tbsp rock sugar
2 tbsp vegetable oil
3 tbsp light soy sauce
1 ½ tbsp dark/sweet soy sauce
2 cloves garlic
Salt to taste
Steps:
In a medium pot, add pork belly into a pot of warm water for blanching for 15 minutes or until the foam floats on the surfaces. It’s important to get rid of the impurities from the pork. Drain and rinse with cold water. Pat dry and set aside.
In a clean pot under low heat, add sugar and slowly wait until sugar is melted and brown. Avoid stirring it and wait until completely melted.
Under low heat, add the pork belly and caramelised.
Turn to medium heat, add all braising ingredients and simmer for 2 hours or until pork belly turns tender. Season with salt to taste.
Best served with rice or store the leftovers in a sealed container in the freezer. To reheat, steam it until fully heated through for 20-25 minutes.
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