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Braised Pork Belly, Pork Rasher.
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| Braised Pork Belly, Pork Rasher. This is a simple Chinese style braised pork using pork belly or pork rasher braised with Chinese five spice powder or locally known as ngoyong. (Chinese five spice is made up of ground cinnamon, star anise, clove, fennel and pepper.) I also used galangal for this recipe but if its not available use ginger, it’s not an equal replacement but that will do. For best result the pork is slow cooked at medium to low heat till the pork skin turn to gelatine softness. To complete the dish hard boiled eggs is also added. Here is the recipe. Ingredients: | |
| 1/2 | pork belly, pork rasher |
| 1 tsp. | Chinese five spice |
| 1 thumb size, galangal, sliced into slivers | |
| 1 head | garlic, crushed |
| 1/4 cup | soy sauce |
| 2 tbsp. | oyster sauce |
| 2 tbsp. | sugar |
| 1/2 tsp | pepper powder |
| 2 tbsp. | cornstarch |
| 4 | hard boiled eggs |
Cooking procedure:
If using pork belly cut into 2”X1” rectangles (rashers are pre-cut to this size). In a sauce pan put the pork and add 3 cups of water, add in the soy sauce, oyster sauce, Chinese five spice, galangal, garlic, sugar and powdered pepper. Bring to a boil and simmer for 45 to 60 minutes or until pork are tender and pork skin turned to jelly like softness. Add more water if necessary. Half way during simmering, add in the boiled eggs. When pork are done and tender, reduce the broth by half and thicken with cornstarch diluted in 1/4 cup of water let cook for another minute. Serve with steamed rice.
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