Honey Pork Belly

Ingredients

350g Pork Belly

2 Tbsp Honey

2 Tbsp Light Soy

1 Tbsp Oyster Sauce

2 Garlic cloves, minced

Method

1. Slice pork belly into thin slices

2. Heat up a pan and pan fry the pork belly till brown on both sides. No oil needed.

3. Once browned on both sides, add in the honey, soy, oyster sauce and garlic.

4. Simmer for about 10 mins or until the sauce thickens.

5. Enjoy!  

Braised Pork Belly with Egg and Tau Kwa (豆油肉)

Ingredients

400g Pork Belly

Hard Boiled Egg 

2 Tau Kwa

卤汁 (Braising Liquid)

1.5L Water  

1 head of Garlic, skin-on

1 Cinnamon stick 

3 Star Anise  

2 Tbsp Dark Soy Sauce

3 Tbsp Light Soy Sauce

1/2 Tbsp White Sugar 

1/4 Tsp Ground White Pepper

Method 

1. Combine all 卤汁 (Braising Liquid) ingredients in a pot and bring to a boil.

2. Bring to a simmer and add in pork belly

3. Simmer for 1 hour

4. Remove pork belly from 卤汁 (Braising Liquid) and add in tau kwa.

5. Cook tau kwa for 5 mins in 卤汁 (Braising Liquid).

6. Chop up the pork and tau kwa and serve with egg over some 卤汁 (Braising Liquid). 

7. Enjoy!  

Shanghai Style Braised Pork Belly

Ingredients

500g Pork Belly, cut into 3 cm cubes

1 Potato, cut into 1 cm cubes

4 cloves Garlic

6 slices Ginger

2 Tsp Black Rice Vinegar

1 Tsp Shaoxing Wine 

2 Tsp Sugar

3 Tsp Dark Soy

1 1/2 Tsp 5 Spice Powder

1/2 Tsp White Pepper Powder

400ml Water

Method

1. Blanch Pork Belly  in boiling water for 1 min, drain and add in a wok.

2. In the wok, add in all other ingredients and bring to a boil.

3. Once boiled, lower heat to simmer for 45 mins

4. Check the water level every once awhile. It should reduce to about 1/3.

5. Enjoy! 

Braised Pork Belly with Egg (醬油炆豬肉)

Ingredients

豬腩肉連皮 470克

蒜頭（切片）1粒

蔥（切段）2棵

紹酒 2茶匙

冰糖 18克

生抽（醬油）2湯匙

老抽 2茶匙

水 1杯

熟雞蛋（剝殼）3隻

Method

1. 把豬腩肉切成 1至1½吋闊方塊。

2. 用中大火燒熱鑊或深鍋，放下少許油（因為豬肉會出油份，不用下太多油了。）

3. 把兩面煎至微黃色。加蒜片 在鑊中央爆香，炒勻。倒進酒，加生抽，老抽，水及糖。煮滾後，加蔥，蓋好，轉小火炆至豬肉軟稔，汁收乾一大半，加入雞蛋，浸煮至上色，即成。

4. 如果喜歡醬油 汁更清更滑，可隔走蒜片和蔥。

5. 上碟，趁熱享用。

Braise Pork Belly with Mushrooms

Ingredients

300-400g Pork Belly
5-6pcs Dried Chinese mushrooms (pre-soaked)
4-5 cloves Garlic (chopped)
2 Tsp Bean paste (Tau-chu)
1 Tsp Dark soy sauce
1/2 Cup Water (soaked Mushroom water)

Method

1. Heat up a medium saucepan with a little oil, saute the chopped garlic till fragrant.
2. Pour in the pork belly chunks and stir till half cooked, add in the dark soy sauce, stir and add in the mushrooms (cut into halves) then continue to stir for a while.
3. Add in the bean paste, stir and add in the water, stir and simmer for 25-30 minutes till meat is tender.
4. Enjoy!

Pork Belly Stew in White Beer

Ingredients

500gm pork belly, cut into half-inch rectangles
2 large potatoes, cut into eighths
2 carrots, chopped into inch-wide slices
1 large stalk of celery, chopped

2 cups of chicken stock
330ml of White Beer (I use Hoegaarden)

1/4 cup flour
1 large onion, sliced
3 cloves garlic, sliced
3 tablespoons cooking wine (Sherry)
1/4 cup of chopped herbs (I use Thyme)

Extra Virgin Olive Oil

Salt and Pepper to taste

Method

1. Brown the pork belly on both sides and set aside.

2. Fry the onion and garlic with olive oil, in a large saucepan. While it’s cooking, sprinkle in about 1 tsp salt.

3. Add in the cooking sherry. Stir the liquid around the bottom of the saucepan, scraping up any brown bits.

4. Add the carrot, potato and celery. Add in the herbs.

5. Pour in the chicken stock and beer.

6. Bring the mixture to the boil, then reduce the heat to low-medium. Let the mixture simmer away, uncovered, for about 30mins.

7. Add in the flour, bit by bit to reach your own favourite consistency

8. Enjoy!

Braised Pork Belly with Tau Pok and Tau Kwa

Ingredients

2 tbsp Oil

2 tbsp Sugar

6 clove Garlic

2 tbsp Light Soy

4 tbsp Dark Soy

1/2 tsp Salt

225ml Water

600g Pork Belly, Hair removed

10 Tau Po, small

2 Tau Kwa

2 Hard boil eggs

Method

1. In a wok, heat up the oil and add in sugar and caramelize to a light golden brown

2. Add Garlic and cook a moment.

3. Add light and Dark Soy, Salt and water and bring to a boil

4. Add Pork Belly and cook on high for 20 mins

5. Add in Tau Pok, Tau Kwa and Eggs

6. Bring to a low flame, and simmer for 30 mins

7. Slice up the Pork Belly

8. Enjoy!