Braised Pork Belly With Salted Soya Beans

 

Very aromatic braised pork belly with preserved soya bean paste.  The recipe uses Knife brand bean paste [not promoting this brand but it's really good].  After braising, you can still see the whole beans intact.  I like to pick on these whichare very sweet and flavourful.    This is a simple and easy dish to cook yet tasty.  

Verdict - sweet and tender pork belly and tasty black fungus that has soaked up the flavours of the taucheong and seasoning.  Good with steaming hot rice or porridge.

Recipe Source - Yum Yum Magazine No.69 [I cooked half the portion of the recipe]

Ingredients

[serves 4-5]

500 gm pork belly 

10 gm black fungus - soaked and cut into pieces

1 tbsp each of chopped garlic and young ginger

3 tbsp salted soy bean [whole beans]

1-2 tbsp cooking oil

Seasoning

1 tbsp each of oyster sauce

1 tsp dark soy sauce

1/4 tsp salt

some sugar to taste

1. Clean pork belly and blanch in boiling water for 5-10 minutes.  Remove the pork and rinse with tap water, then cut into pieces.  Reserve the stock if you like.
2. Heat oil in wok, saute chopped garlic and ginger until aromatic.  Add in the pork belly.  Stir fry to mix well and leave to fry for several minutes.
3. Add in the seasoning, black fungus and soy bean paste, stir fry to mix, then add in the stock or water.
4. Bring to boil, then reduce heat to simmer until pork is tender and gravy reduced [about 20 minutes]. 
5. Dish up to serve.
   
   
   
   
   
   
   
   
   

I'm submitting this post to Cook Your Books Event #16 hosted by Joyce of Kitchen Flavours

   

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