Braised Pork Belly is Daddy’s favourite. I don’t really want to cook this dish for Daddy coz it is a real artery clogging food. It is the fat in the meat that makes it tastes GOOD! :) I have to prepare this dish the night before so that the flavor will absorbed into the meat and mushrooms. The Hokkien called this dish " Tau Yu Bak "
Stir-fry " Siew Pak Choy" with garlic
Braised Pork Belly
2 strips of pork belly – cut into small chunks
10 black chinese mushrooms – soaked till soft and cut into halves
1 cloves of garlic – lightly crushed and leave skins on
1 tsp of white peppercorns – lightly crushed
1 tbsp of black sauce
2 tbsp of oyster sauce
salt to taste
thickening – ( cornflour + water )
In a pot, heat up a tbsp of oil. Add in the crushed garlic, mushroom and the pork belly chunks. Stir fry the meat till the meat is half cooked. By now, the garlic and mushrooms will gives out the most captivating aroma…, add in the white peppercorns, black sauce and oyster sauce . When the ingredients are well blended in with the meat, add in water enough to cover the meat and slowly braised the meat till soft. Remember to constantly stir while cooking so that the meat will not stick to the bottom of the pot and get burnt . Add in the thickening last.
**It taste better if eaten the next day.**
"Happy and successful cooking doesn't rely only on know-how;
it comes from the heart, makes great demands on the palate and
needs enthusiasm and a deep love of food to bring it to life."
~ Georges Blanc, from 'Ma Cuisine des Saisons'~