Moreover, she passed away quite suddenly due to heart problems. During that time, treatment for heart diseases aren't as advanced as now. There is no such thing as prevention of diseases or sicknesses then. How good it would be if she is still around and I will have the chance to learn from her some of her signature dishes.
I came across this Chien Bak recipe in Nyonya Flavours and gave it a try to see if it is similar to that of my grandma’s. It isn't the same as my granny's but it's a dish I wouldn't mind preparing often cos' it is easy, simple yet tasty.
Verdict – simple yet awesome braised pork the Nyonya way. The pork is just tender, not oily, well seasoned and blends so well with the onions which is sweet after frying. It can be served with rice and should be good too with blanched noodles.
Recipe Source – Nyonya Flavours
Ingredients
500 gm pork belly [I used the tender parts with some fats]
500 gm pork belly [I used the tender parts with some fats]
2 tbsp oil
1 onion – sliced
125 ml water
Marinade
1 tbsp dark soy sauce
1 calamansi lime – juice
2 tbsp sugar
1 tsp salt
½ tsp pepper
- Marinade the pork slices for at least an hour or overnight in the fridge.
- Heat oil in wok, fry onion for a minute. Remove and set aside.
- Using the same wok, add in the marinated pork slices. Fry for several seconds and low heat to simmer for about 30 minutes until the meat is tender. Add water, a little at a time to cook the meat.
- Dish out to cool. Slice pork to serve topped with the fried onions. Served with freshly cut cucumbers/zuchini is just lovely.
I submitting this post to Cook Your Books Event #23 [May 2015] hosted by Joyce of Kitchen Flavours
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