Wednesday, June 9, 2010

Braised Pork Belly with Dried Beancurd Stick

1 lb pork belly - cut into big pcs
1/2 pkt of dry bean curd stick - cut and soak in water until soft
6 pcs of dried shitake mushrooms - soak and remove stems - optional
2 eggs - boiled and peeled - optional
1 whole bulb of garlic
2 star anise
3 dried chillies
4 slices of ginger
1 tbsp of sugar or a few pieces of rock sugar
1 1/2 tbsp of oyster sauce
2 tbsp of soy sauce
2 tbsp of dark soy sauce
Salt and pepper to taste


  1. Marinate the pork with oyster sauce, soy sauce and dark soy sauce for abt 30 mins.

  2. Heat up oil in a pot.  Add in sugar and stir until it melted.  Add in ginger, garlic, star anise and dried chillies.  Stir fry until fragrant.

  3. Add in pork belly and mushrooms and continue to stir fry for a few mins.  Add enough water to cover the ribs and bring it up to a boil.

  4. Lower down the heat and simmer for 20 minutes. Add the dry beancurd stick. Continue to simmer until the meat is almost tender.  Add in the hard boiled eggs and continue to simmer for another 15 mins.

  5. Add salt or soy sauce to taste if necessary. Serve with warm rice.