Saturday, October 12, 2013

Braised Pork Belly and Potato with Red Fermented Beancurd (南乳薯仔炆腩肉)

recipe adapted from sunflower-recipes.blogspot
350g pork belly, cut into chunks
8 small organic yukon potato, peeled and cut into chunks
1 square cube red fermented beancurd (nam yee 南乳) - mashed
1 tbsp of the red pickling juice from the fermented beancurd
3 cloves garlic - chopped

3 slices ginger
2 dried chilies
1/4 tsp five spice powder
2 tbsp shaoxing wine
2 star anise
1 tbsp light soy sauce
1 tbsp dark soy sauce

1 tsp sugar
some ground pepper

vegetable oil

  1. Heat 1 tbsp of oil in the wok and fry the garlic, ginger and dried chilies. Then add in the red fermented beancurd, juice, star anise and five spice. Stir till fragrant then add the pork, stir fry for couple of minutes then add wine, light soy, dark soy and sugar.
  2. Add in about 1 cup of water or enough just to cover the meat. Let the liquid come to the boil, lower heat, cover with lid and simmer for about 30 to 45 minutes or till the pork is tender.
  3. Add in potato chunks. Then add in about 1 - 1.5 cup of boiling water (just about covering the potato and meat).  Bring to a boil, lower heat and let it simmer for another 15 - 30 minutes or till potatoes are tender.  
  4. Turn heat off and sprinkle on some ground pepper. Do not let the sauce dry too much, the potatoes will continue to absorb the sauce after cooking.
  5. Serve warm with rice.

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