mmmmmm...i love this dish. Dave and J had it for dinner tonight. I know how many of us cringe at the afterthought of having eaten too much pork fat but it really isn't so bad once u remove the topmost layer of fat in the pork bellies. And it still melts in your mouth. J walloped his portion in minutes while Dave puked all his out (he over-ate).
What goes in:
pork belly, 4 slabs (look for those with intricate lines of fat throughout)
dark soya sauce, 2 T
light soya sauce, 2 T
garlic, 6 cloves, crushed
ginger, two 2-inch pieces (size of two thumbs)
cinnamon, 1 piece
star anniseed, 3 pieces
cloves, 1 stalk
sugar, 1 T
rice vinegar, 2 T (optional)
coriander, one spring
water
Chinese open-mouthed buns
lettuce, any type (i use butter lettuce jus cos its the right size), fridging the leaves immediately after washing gives a refreshing crunch upon serving.
1. Brown meat on both sides over high heat to seal in flavour and "juices".
2. Place browned meat in a deep pot and add dark soya, light soya, garlic, ginger, cinnamon, star anniseeds, cloves, sugar and rice vinegar.Add enough water to cover meat. Boil for three minutes, secure lid and let simmer for two hours.
3. When meat is done,steam buns for 5 minutes. Meanwhile, scoop up the slabs of pork belly and slice (1-inch thick) on a chopping board. Meat should be soft and easy to slice. Remove topmost layer of fat if u want to stay healthy!
4. Line the inside of buns with lettuce and serve hot with sliced pork and coriander.
Enjoy!!
1 comment:
This dish I'd say I've never had before.. maybe just once somewhere but I hardly remember. I'll like to have some! (GOSH, at this rate, I'll soon have to spend most of my lunches and dinners at your place when I next come round to sg...)
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