Sunday, October 31, 2010

Fragrant and Spicy Pork Belly

  • 400g pork belly, cute into 1.5cm cubes, scald with hot water and drained well
  • 1 tbsp cooking oil
  • about 5g ginger, sliced
  • 2 cloves garlic, chopped
  • 1 shallot or french shallot
  • 2 stalk spring onion (white parts only)
  • 2-3 dried chili, seedless (put more if you like spicy food)
  • 1-2 star anise
  • 1 tbsp spicy black bean paste OR hot bean paste
  • 1 1/2 tbsp cooking wine
  • 1/2 tbsp soy sauce
  • 3/4 tsp thicken caramelised sauce OR dark soy sauce
  • 1 1/2 cup water
  • salt and pepper to taste
  • 1/2 tbsp sugar or to taste

    1. Scald pork pieces with boiling hot water and drain well.
    2. Heat cooking oil in wok at medium heat and swirl around. Put in scalded pork pieces (spread them to one layer). Do not move them for 30 seconds. Then, stir fry the pork pieces until slightly brown before adding ginger, garlic, shallot, spring onion, dried chili and star anise. Stir fry until fragrant.
    3. Then, add spicy black bean paste, cooking wine, soy sauce, thicken caramelised sauce, salt and pepper. Stir to mix well and add in water. Bring to boil and cover with lid. Turn down the heat to simmer until the pork pieces are tender. Make sure the pork pieces is covered by water and remember to check the water level from time to time so that it doesn't dries up. 
    4. Once the pork pieces are tender, turn on the heat and remove the lid. Add in sugar, mix well and reduce the sauce till thicken or to the preferred consistency. Serve,


    1. I find that the pork from Vic market has a strong smell. Do you get your supply from there or elsewhere?


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