I have used red yeast rice 'ang chow' to cook with chicken, rice, noodles and pork but I have not tried braising pork belly with it.
Here's a recipe which is easy to prepare but needs a little longer time as it requires braising pork belly until tender. Nevertheless, this is worth preparing if you intend to enjoy aromatic meat dishes during your busy days. I prepared this dish earlier and refrigerate them until required. Just reheat and it's ready to go with plain white rice and some fresh salads or if you have the time, a quick stir fry vegetable.
I love the ginger flavour and the fragrant smell of the red wine. Moreover, red yeast rice residuum is known for it cholesterol lowering effect so I believe it is not that sinful to enjoy the pork belly meat cooked this way, hehehe! Self consoling.. I need someone to confirm this fact.
The original recipe is too big a portion for my small family, so I cooked only half this portion. The pork belly meat and especially the skin is chewy and aromatic.
Ingredients
[original recipe from Yum Yum Magazine No. 72]
[serves 6]
600 gm pork belly [about 4 strips] - cut into half for easy cooking
5 dried chillies
3 pieces star anise
1 cinnamon stick
5 slices ginger
1 tbsp red yeast rice residue [ang chow]
1 tbsp rock sugar
4 tbsp light soy sauce
2 tbsp shaoxing wine
500 ml water
- Blanch pork belly pieces in boiling water for 10-15 minutes. Drain and rinse.
- Put all the ingredients in a pot, bring to boil.
- Lower heat and simmer for about 45 minutes until meat is tender.
- Dish up the pork pieces, slice and place on serving platter.
- Strain the sauce into a small saucepan, thicken slightly with cornstarch or boil to reduce the gravy. Pour over sliced meat and serve.
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