Ingredients: (for 2)
Pork belly: 300 gms
Braising liquid:
§ Dark
soy sauce: 1/2 cup
§ Ginger:
1 inch, julienned/sliced thinly
§ Star
anise: 1 no.
§ Orange
zest: 1/2 tsp
§ Schezwan
peppers: 1 tsp, roasted and ground
§ Water:
1 cup for starters
§ Five
spice powder: 1/2 tsp (optional)
Garnish:
§ Lime
juice
§ Honey
(optional)
§ Sesame
oil (optional)
Method:
§ Sear
the pork belly on a medium to high flame in a heavy bottom pan
§ Add
the braising liquid, cover and cook for about an hour on low simmering flame,
adding in water from time to time
§ Keep
checking on the belly and turning it from time to time to avoid it getting
burnt (since the fat releases a lot of oil which quickly takes over and starts
deep frying once the water evaporates, so it is important to keep adding water
to retain the moisture in)
§ Turn
off the flame, taste it and season with a dash of lime, drops of honey, sesame
oil or a garnish of your choice.
P.S. Although you may be
tempted to, please do not add any salt. Dark soy has just enough salt and
caramelised sugar in it required to season the meat rightly.
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