My laptop has been giving quite a bit of problems lately. It’s a relatively new machine and hopefully Carlos is able to fix it this weekend. Before he does that I better put up a post or two but if you see no posting here that means I don’t have access to my laptop.
This dish has been on my to –do list for the longest time since I've seen it at Wendy’s blog and I finally made it when Diana came home to celebrate Thanksgiving last year. Yeah I made this dish a few months ago only get to post it now. I wish the meat was a bit leaner as we are not a fan of fatty pork. Nevertheless we totally enjoyed it (we removed some of the fats) especially when we ate it with homemade Mantau . And the gravy goes really well with rice too. I am going to cook this again and this time using a leaner cut of meat.
Adapted from Table for 2
800 gram pork belly – skin on
60 gram spring onions – wash and cut into 4-5” lengths
50 grams ginger – sliced thinly
400 ml Chinese Cooking Wine
50 gram light soy sauce
3 ½ tbsp thick dark soy sauce
60 gram rock sugar
2 pieces star anise
1. Blanch the pork in the boiling water for 5 minutes. Remove and pat it dry with paper towel
2. Combined the cooking wine, soy sauce and dark soy sauce. Mix well. Arrange the spring onions at the base of the pot. Top it with sliced ginger.
3. Put the pork on top of the ginger, skin side down. Pour the sauce over it and add in sugar. Add in water if the liquid level is too low. Make sure the pork is almost covered with liquid.
4. Bring the pot to a boil on high heat and once it is boil, reduce the heat to low and simmer for 2 hours (turning the pork half way through) or until the pork is tender enough. You can test it by sticking a chopstick through it.
5. Remove the pork (no gravy) from the pot and put it on a steaming dish, skin side up. Steam it over high heat for 30 minutes (This step is very important so do not skip it)
6. If there is still a lot of gravy left on the pot you can continue boiling it until it thickens. Sliced the pork and pour the thick gravy all over it.
7. Serve it warm with rice or mantau.