Easy and delicious pork belly dish. Goes well with steaming hot rice or porridge.Reduce the dried chillies if you do not want the dish too spicy.
Here, I cooked only 1/2 portion of the original recipe. I was trying to clear off the Hoisin Sauce in my pantry.
Verdict -fragrant, tasty, delicious and slightly spicy. The meat is cooked till chewy [QQ] texture and has a big which bring out its' flavour.
Recipe Source - Yum Yum Magazine No. 72 [slightly modified]
Ingredients
[serves 3]
300 gm layered pork belly
1 tbsp oil
3 dried chilies - rinsed and cut 1 inch lengths
10 slices of young ginger
2-3 cloves garlic - sliced
some spring onions for garnishing
Seasoning
2 tbsp Hoisin sauce
1/2 tbsp preserved soy bean paste
1/8 tsp 5 spice powder
some sugar to taste
enough water to cover the ingredients
- Blanch pork belly in boiling water for 10 minutes or until cooked. Dish, drain and cut into bite size pieces.
- Heat oil, saute ginger and garlic until aromatic. Add in the dried chillies and pork belly. Stir fry until fragrant.
- Add in the seasoning, stir to mix well, then add water. Bring to boil and reduce heat to simmer until gravy has thickened. Taste to adjust seasoning.
- Lastly add in the spring onions. Dish up to serve\ with rice or porridge.
I'm submitting this post to Cook Your Books Event #16 hosted by Joyce of Kitchen Flavours
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