Recipe
Braised Pork Belly
Prep Time:
Cook Time:
Yield:
Not too long ago, Christine from Christine’s Recipes sent me a copy of her cookbook – “Easy Recipes－A Selection of Simple Classics (簡易食譜──精選．易學．經典)”. I was really excited when I got her cookbook and couldn’t wait to flip through the book and check out all the recipes. I have been following Christine’s blog for quite a while now and I love all the recipes that she has been sharing.
“Easy Recipes－A Selection of Simple Classics” contains a selection of over 60 classic and delicious recipes, including breakfast, tea, main, soup and dessert. Each recipe is very well-written in both Chinese and English. Besides, it is also accompanied with step-by-step instructions followed with pictures side by side. And of course, there are photos that show the final look of the dishes too. Christine has taken all of the photos in her book, which I believe is a big task and she has done a great job!
Personally, I love classic dishes and I think this book has all those yummy and most-loved classic dishes that everyone loves and it is a great keeper in my cookbook collections. You can get a copy of Christine’s book here.
There are so many recipes that I wanted to try and couldn’t make up my mind. In the end, I decided to make braised pork belly. One-pot dish like this always appeal to me, especially so when living in a country where we tend to have more cold than warm days throughout the year!
It is very important to get a nice piece of pork belly. Usually I like to get those with less fat so that I can enjoy more of the meat. The end result of the dish was just unbelievable – the meat just melt in the mouth and the intense glistering colour of soy and sugar makes the dish looks really appetising! It goes well with plain steamed rice since the dish is infused with great flavours of spring onion, Shaoxing wine and garlic! My husband and I had 2 portions of rice and managed to finish the whole dish! Yes, it was really that yummy!
Braised Pork Belly
Prep Time:
Cook Time:
Yield:
Ingredients:
For the Braised Pork Belly:
470g pork rashers/pork belly
1 clove garlic, sliced
2 stalks spring onion, sectioned
2 tsp Shaoxing wine
18g rock sugar
2 tbsp light soy sauce
2 tsp dark soy sauce
1 cup water
3 hard boiled eggs, shelled
Method:
1. Cut the pork into cubes of 1 to 1 1/2 inch size.
2. Heat a little oil in a pan or deep pot, as the pork will release some oil. Fry the pork until light brown. Add garlic in the middle and cook until aromatic. Add wine, light and dark soy sauce, water and rock sugar. Bring it to a boil.
3. When the sauce boils, add the spring onion, cover and simmer until the pork softens and the sauce reduces by half. Add the eggs and continue to simmer until they turn brown. If you like a smoother and clearer sauce, sift the garlic and spring onion away through a fine sieve. Serve hot.
A lovely sounding/looking book and scrumptious dish! Pork belly is really palatable when prepared in this manner.
Cheers,
Rosa
Am so glad that you and your husband loved this dish. I understand you’ve been very busy, yet still managed to write me this review. Thanks so much. Hope you’ll find some time to try other recipes in my cookbook that you enjoy and love.
Sometimes we do need to push aside the cholesterol and calories and indulge in homey food like this to give us the comfort and satisfaction. I’m a great fan of Christine too! 😉
This recipe is kind of similar to Taiwanese “San bei ji” (three cup chicken) with slightly different tweaks, however it sounds really really delicious. If there is one thing chinese people are masters at it has to be pork;)
I’m not a fan of the fatty part of the pork, but this looks gorgeous. I’ll probably make this with spare ribs plus chunks of the shoulder. A bit like bak kut teh, but with a twist 😉
Yes, do post more classic dishes. I’m into slow cooking at the moment. Great for busy Mums like me 😀
Oh what a delicious and easy recipe for pork belly! I love the flavors you used. I’ll give this a try soon. Thanks for sharing!
Oh! I love this dish, but do not make it often…the eggs taste so good cooked in this broth…yum!
Thanks for the recipe and hope you are having a wonderful week Leemei 🙂
I’ve never had pork belly before, but that fact will never stop me from drooling 😀
I haven’t eaten pork for over 30 yrs! I tried once. I am Chinese and LOVE LOVE LOVE pork! but i got a live blood test after baking pork ribs and he said i ate something really bad! now I know why! They are full of hormones and antibiotics! So i finally went to WHOLEFOODS and bought some ANTIBIOTIC /hormone free pork! making this! REMINDS ME OF LONG LOST BELOVED food!!! but how long do you cook it for? It didnt say…
Thanks for your comments.. it would roughly 1 hour or slightly more to cook this dish. You need to check until pork is tender.