Just like that, April is gone. I have been pretty quiet last month with very little activity with Burp! Blame it on the school holidays and visitors 🙂 But it’s a good thing, we had such fabulous time with my family who came all the way from Malaysia and put up with us for 3 fantastic weeks. All of a sudden, our home was turned into a busy hotel with people coming and going – this beloved bustle is what the Chinese call as “yit lau” in cantonese.
I had the chance to show off my cooking skills and impressed my family…greatly. My mum and I exchanged cooking lessons and tips with each other 🙂 which was something that I haven’t had a chance to do last time. It was truly enjoyable. That time all I care about was doing other things except cooking. But, now that I’m at it, I really missed having that mother-daughter bonding time.
I have a very soft spot for pork belly. My knees would go utterly weak at the sight of beautiful pork belly, not to mention, long braised melt-in-your-mouth pork belly. Pork belly is my no.1 favourite pork cut, followed by pork spare ribs. The best way to cook pork belly is to cook it long and slow through braising method. This cooking process not only leave the meat tender and flavoursome, it also renders the pork fat.
The outcome of this dish is so Ooh La La. This is a superb fall/winter dish and the broth is wonderful to go with steamed rice.
‘Dong Bo’ Stewed Pork (adapted from Chef and Sommelier)
800g pork belly
5 spring onions/scallions
2 tbsp vegetable oil
5 tbsp dark soy sauce
8 tbsp chinese cooking wine
4 cups water
3 slices ginger
3 star anise
2 cinnamon stick
2 tbsp sugar
Kitchen twine (used to tie the pork belly)
1. Rinse the pork belly and dab dry with a clean kitchen towel. Then cut the belly into 5cm blocks.
2. Tie the pork belly with kitchen twine (top to bottom, left to right) and scald in boiling water for 2-3 minutes. This helps to remove all the impurities of the pork. Scoop the pork belly out and set aside.
3. In a deep pan or wok, heat oil and fry sugar until golden brown or caramelised. Add water and bring to boil. Then add spring onions, ginger, star anise, cinnamon stick, dark soy sauce and 4 tbsp chinese cooking wine. Bring to boil again. Now, add the pork and turn the heat down to simmer for about 2 – 2.5 hours.
4. Turn the heat off and leave the pork belly to cool. After about 15 minutes, place the pork belly in a bowl and strain the remaining pork broth into the bowl. Wipe the wok clean and fill it with about 3-4 cups of water. Place the bowl with pork belly and broth in the wok on top of a steamer stand. Add the remaining 4 tbsp chinese cooking wine into the broth. Cover with lid and steam for 1 hour.
5. Remove from steamer. Discard the kitchen twines and place the pork and broth in a deep bowl. Serve with steamed rice.