Friday, November 13, 2009

Braised Pork Belly with Mushrooms and Eggs

There were some pre-cut pork belly laying in my mum's freezer, so I suggested to braise it with some eggs since we haven't ate braised pork dishes for a while. I like to cook the meat a bit longer so as to make sure its tender, thou it doesn't look nice but the taste was...

1 kg pork belly - sliced
a few chinese mushrooms (soaked)
a few hard boiled eggs
1 star anise
1-2 cloves of galic (smashed slightly)
800ml water

1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tbsp sugar
1 tbsp chinese cooking wine
1 tsp dark soy sauce

1. Rinse pork belly and place in pot. Place in mushroom. Pour in water, add in star anise, seasoning and stir well. Bring to boil, lower the heat and braise for 30 min, add in hard boiled eggs, boil for another 15 min then off fire.
2. Half and hour before dinner, turn on the heat and let it braise till gravy thickens. Dish and serve.

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