I can’t think what to say about this except you MUST try this. Not difficult to make and will guarantee make your husband/family/children fall down on their knees in ecstasy.
This is the recipe I used:
Bring the liquid to a boil then adjust heat to simmer gently. After half an hour, check the water level and flip the pork belly to cook the other side.
Check again after another half an hour. The pork fat should be very soft to an almost melt in your mouth texture. At this stage, be careful when pushing the pork around to make sure you do not squish the fat.
Add the sugar and turn up the heat to reduce the liquid to a thick gravy-like, syrupy consistency.
Allow the pork to cool before slicing.
Drizzle some sauce over and serve. The taste is absolutely orgasmic!
I served it with some mantou and the moment hubby took a bite, he gave me a look like I was the BEST wife in the world.
I’m telling you… this is like soooo wauwauwau until cannot take it. You HAVE to try it for yourselves and tell me all about it.
This is the recipe I used:
- About ½ kg skinless pork belly, about 2-3cm wide strips
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp shaoxing wine
- 3 tbsp sugar
- 2-3 cups water
Bring the liquid to a boil then adjust heat to simmer gently. After half an hour, check the water level and flip the pork belly to cook the other side.
Check again after another half an hour. The pork fat should be very soft to an almost melt in your mouth texture. At this stage, be careful when pushing the pork around to make sure you do not squish the fat.
Add the sugar and turn up the heat to reduce the liquid to a thick gravy-like, syrupy consistency.
Allow the pork to cool before slicing.
Drizzle some sauce over and serve. The taste is absolutely orgasmic!
I served it with some mantou and the moment hubby took a bite, he gave me a look like I was the BEST wife in the world.
I’m telling you… this is like soooo wauwauwau until cannot take it. You HAVE to try it for yourselves and tell me all about it.
my mouth water is now drilling...drilling...drilling...
ReplyDelete:)
Very clever. It's my favourite too - as filling for pau
ReplyDeleteattempting this recipe as I type. Pork belly arranged, sauce in, waiting for it to boil. No shaoxing wine, used whusky instead!!!
ReplyDeletehahahaI meant whisky. Also lost count when putting in dark sauce, as I was talking to Sew Tian on the phone!! Will taste as I go...fingers crossed
ReplyDeleteWow!!! Let me know how it turns out.
ReplyDeleteThe liquid may seem watery as you simmer the pork... but later part when you add the sugar and boil it down will the sauce become yummy and thick.
Tell your 4 boys not to drool too much everywhere.
what can i use instead of shaoxing wine.. don't think we have that here. This post is torturing, I must try making it...arghhh
ReplyDelete8/10 is what Ronald gave. I didn't put as much sugar, which might explained why I didn't get 10/10. Ronald likes it sweet. We had it with rice last night and noodles tonight. I will attempt this dish again, easy to cook and very tasty. Thanks! Diana
ReplyDeletewith less sugar, the sauce may not be as thick. But actually it's also good to cut down on sugar anyway. Maybe just do it to the max once so that Ronald will at least remember the highest standard the dish is capable of! Even if all subsequent attempts need to be a bit 'healthier'.
ReplyDeleteWini - other alchohol substitutes you can use are whisky, sherry or gin.
ReplyDeleteActually, you can try omitting the alcohol. I think it will turn out ok.
If you're concerned about ensuring that the dish has enough flavour, some tips I can think of is to add 2-3 cloves and/or star anise. But if not possible, I think it will still be ok.