That was from the Hubby. Keeping this recipe and will definitely make it again, Thank you so much! Sear the pork belly skin-side down until well browned, then continue to cook on all sides until seared all over. Drop lid is not necessary from this stage onwards. Add the eggs and simmer another 10 minutes, stirring ever so often. Bring this to a boil, then reduce the heat and simmer for 20 minutes. Start by marinating the pork with light soy sauce, Shaoxing wine, oyster sauce, sesame oil and white pepper. I did try using the slow cooker to prepare this dish. About 10 minutes before the pork belly is done (Sauce still watery), add in the eggs and allow the eggs to braise in the soy sauce till the eggs are evenly coated with the brown sauce. 3. Bring it to boil and then lower the heat to low. Preparation: 1. Realised yours is kinda of “thick”, what I am having is like “water”. This is another easy and simple recipe for home cooking. It will make correct size to drop it comfortably into the pot and sit snugly on top of the ingredients. Add a little oil to grease the blades, … For once, I did not have to top up with water so often. When ready to serve, dish out all the ingredients. 500g pork belly 4 hard boiled eggs 8 tau pok pieces (fried tofu puffs) or use tau kwa (firm tofu) if you prefer 1.5 tablespoons sugar (6 sugar sticks) 2 tablespoons olive oil. Since the pork had already been cut into pieces, I couldn’t make roast pork. Heat about 2 tbsp of cooking oil in the pot that you will be using to braise the pork belly. Marinate the pork belly in 2 tablespoons sugar, 1 tablespoon soy sauce and 1 teaspoon dark soy sauce. Better Than M*D Shrimp Burger with Homemade Tartar Sauce, 10 hard-Boiled Quail Eggs or 3 - 4 hard-boiled Eggs (Peeled), 2 tablespoons Caramelised Dark Soy Sauce (Recommended: Feng He Dark Soy Sauce), ***2 tablespoons Light Soy Sauce (Recommended: Feng He Light Soy Sauce) ***taste before adding. 6. Any suggestions? But the main points are both eggs and water must be in room temperature, and both eggs and water must be heated up together. , Penang Orh Tau Yew Bak (Dark Soy Sauce Pork Belly Penang-Style), Allow it to come to boil and lower to the lowest heat, cover with lid and allow it to simmer for about 30 mins or until the sauce reduce to a slightly thickened consistency. When the pork belly is adequately softened, dish it out and set aside. Drain and run the meat under cold water to cool, Heat the vegetable oil in a thick-based saucepan, claypot or casserole dish over a medium-high heat. . 5. Wondering what to do with it, I decided to cook Mei Cai Kou Rou (梅菜扣肉). Coconut braised pork and egg – thịt khô trứng, Use a fork to mash together the red tofu and its liquid to create a smooth paste (if using). ^Even though a total of 400ml of water is specified, not all will be used as this depends on the size of the pot chosen. Let the eggs sit in the braising sauce, marinating up to 4 hours. Cook this for 30 seconds and add the pork. NON FENGHE Caramelized Dark Soy Sauce might be towards the salty side; can omit light soy sauce or reduce if so. Members of the food tasting squad were of course the Hubby and the two kids. If the braising liquid is running too low to cover taukwa and eggs, do top up. Can I use mid joint chicken wings to replace pork belly instead? These are really handy items to have in the kitchen. Help needed here. I suppose I can say that the mystery was solved when I borrowed this book, "Harumi's Japanese Cooking" by Harumi Kurihara, from the library. Add garlic, shallot (both skin on), star anise and cassia bark. Just wrap the foil around the lid of the pot you are using. Otherwise I might just go crazy. Add in light soy sauce, dark soy sauce, sugar and water. Stir to mix. Powered by. 10. When the pork belly is lightly browned, add the dark soy sauce and let it bubble gently for about 30 seconds. Hi Diana, made this dish without the star anise and cloves. Marinate the pork with light soy sauce, Shaoxing wine, oyster sauce, sesame oil and white pepper.