Since my parents have been away for most of the time this year, I have started to cook for myself, following my mom’s receipes and receipes I have found online. With every dish, I like to pair it off with a vegetable dish.
This receipe of braised pork belly is based off of “Woks of Life”, with slight modifications.
- one pack of pork belly ~280g (I like to get them from T&T supermarket. I usually get the organize pork belly or antiobitic free ones)
- cooking oil
- 3 eggs
- 1 pack of chestnuts (without shells–you can find a variety at T&T supermarket)
- rock sugar (a few large chunks)–*this is optional for individuals who don’t like their pork dishes too sweet
- 2-3 tablespoons shaoxing wine
- 1 tablespoon light soy sauce
- 1/2 tablespoon dark soy sauce (this is important for the coloring of the dish)
- 2 cups water (more if needed)
Combining the ingredients:
- Cut the pork belly into chunks and blanch the pork in a bowl of boiling water （with ginger and scallions–optional) to remove impurities. Dry the pork with paper towels before moving onto the next steps
- While the pork belly is blanched, cook the eggs in another pot. Once ready, remove the shell and set it aside.
- Over low heat, add oil and melt the sugar slightly in your wok. Then add the pork belly and cook it until lightly browned over medium heat. The sugar helps to create a glistening finish in the end.
- Add the wine, soy sauces, and water to the wok to cover the pork belly, and then bring the sauce to a boil before covering and simmering the pork until tender (usually takes 60min to 90min).-I usually need to continuously add more water to the wok for the pork to become tender
- When there is about 30min left of cooking, I add the chestnuts and the eggs into the wok and cook it along with the pork
- Once the pork is tender, turn up the heat to maximum to reduce the remaining sauce
To compliment with the fattiness of pork belly, I like to pair the dish with a leafy vegetable. I usually like to pair it with stir-fried lettuce or Shanghai you-chai. Today I am using you-chai.
- After washing the vegetable, I cut it into chunks
- Add oil into the wok and then add some enoki mushroom. Cook until slightly browned
- Add in the you-chai, along with chicken stock, salt, and 1 tablespoon oyster sauce
- Cover and simmer until the vegetable turns dark green and soft
- Taste to adjust flavoring, either salt of more oyster sauce
- Ready to serve!