When I saw the recipe, was wondering if it could be good but don't judge the book by its cover. Try it to discover the goodness of it especially busy people. I cooked only half portion of this recipe cos' my family is small and I still have a long list of meat dishes to try. So it is quality instead of quantity kind of cooking.
Verdict - chewy pork belly pieces and fragrant braised whole shallots that tasted sweet and aromatic with the spices. Braising meat is hassle free. Maybe braising it in a slow cooker would be so much easier and cleaner kitchen but I'm happy I cooked it in my 'golden wok'.
Recipe Source - Yum Yum Magazine No. 91
Ingredients
[serves 4-5]
600 gm pork belly - blanch in boiling water for 15-20 minutes, remove, rinse well and cut into pieces [I omit this step]
10 shallots - peeled and keep whole [can add more]
5 dried chillies - use less if it is the spicy specie
1 star anise
3 cm piece cinnamon stick
600 ml water
1 tbsp oil
Seasoning
1 tbsp sugar
3 tbsp light soy sauce
1 tsp dark soy sauce
- Heat oil in wok, saute shallots then aromatics until fragrant.
- Add in meat pieces, stir to mix well. Let it fry for a while before adding seasoning. Mix well to coat meat with seasoning.
- Add water, bring to boil then lower heat, cover to simmer for 40 minutes or until meat is tender but still has a bite or chewy.
- Dish up to serve with steaming hot rice.
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