Ingredients (for 4):
- Pork belly - 600 g
- Ginger - 4 slices
- Chinese yellow wine - 1/4 cup
- Dark soy sauce - 1 tsp
- Dried bamboo shoot - 150 g
- Oil - 1 tbsp
- Salt - 1/4 tsp
- Tapioca starch - 1/2 tsp
- Water - 2 tbsp
- Oil - 2 tsp
- Ginger - 20 g
- Garlic - 2 cloves
- Ground bean sauce - 2 tbsp full
- Sugar - 2 tsp full
- Soy sauce - 2 tbsp
- Dark soy sauce - 1 tbsp
- Chinese yellow wine - 2 tbsp
- Rock sugar - 1 tbsp
Procedures:
1. Soak the dried bamboo shoot in water overnight.
2. Change the water and then cook under high heat for 15 minutes. Then cover with lid and let it soak for half a day.
3. Change the water again and soak it overnight. Repeat the whole process for another day.
4. Wash the bamboo shoot under water and then cut into thin slices.
5. Blanch the pork belly and then wash under water.
6. Put about 2 litre of water in the pot, then add in the ginger slices and Chinese yellow wine. Turn to high heat until boiling.
7. Put the pork belly, skin down, into the pot. Cover with lid and cook for 1 hour.
8. Remove the pork belly and wash under water. Wipe dry and then brush with dark soy sauce on the skin. Remove the oil and keep the stock.
9. Heat the bamboo shoot on wok until all dry.
10. Pour in a tbsp of oil, then season with salt. Remove.
11. Heat the pot with oil, and then add the smashed ginger and garlic and cook until fragrant.
12. Add the ground bean sauce, and then sugar. Cook until the sugar has melted. Then add soy sauce and dark soy sauce.
13. Add 4 cups of the stock from the pork belly. Cook until boiling.
14. Put the pork belly in, skin down, and cook until boiling again.
15. Add Chinese yellow wine and rock sugar. Then add in the bamboo shoot to braise. When the sauce boils again, cover with lid and turn to low heat. Cook the pork belly for 30 minutes, turning the pork belly a few times in the process to ensure all sides are braised well
16. Remove the pork belly and cut into slices of about 1 cm thick.
17. Put the pork belly back in the pot and continue to braise for another 20 minutes.
18. Add the tapioca starch and water mixture to thicken the sauce and serve.
沒有留言:
張貼留言