Recipe Ingredient
- 700g belly pork with bone
- 1/2 tsp dark soy sauce
- 200g broccoli, cut into florets and blanched
- 500ml water
- Thickener: 1 tbsp potato starch and 2 tbsp water
- (A):
- 8 dried Chinese mushrooms, soaked
- 3 star anise
- 3 cloves
- 4 cm cinnamon stick
- 3/4 tsp cumin seeds
- 1 stalk spring onion
- 50g ginger, crushed
- 1 tsp chopped garlic
- 1 tbsp sesame oil
- Sauce (B):
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shao Hsing Hua Tiau wine
- 1/2 tsp sesame oil
- 1 1/2 tsp pepper
- 1 tbsp rock sugar
- 1/2 tsp chicken stock seasoning
Instructions
- Place belly pork in a pot of boiling water. Blanch for 3-4 minutes. Remove and rinse well. Use a fork to prick holes on the skin then rub the skin with dark soy sauce. Deep-fry pork in hot oil over medium low heat until golden brown. Remove and soak pork in a basin of ice-cold water for 25-30 minutes. Drain and set aside.
- Place the prepared belly pork in a heavy-based stock pot. Add (A). Pour in water and add (B). Braise for 40-45 minutes or until meat is just tender. (Do not allow meat to overcook; the texture of the meat should have bite.) Remove and place on a serving plate.
- Strain the gravy to remove impurities and adjust with thickener. Dish out the gravy and pour over pork. Serve garnished with broccoli.
