Recipe Ingredient
- 400g belly pork
- 5 pieces fried chicken feet (store-bought)
- 100g peanuts, soaked overnight
- 1 litre water
- 1 tbsp sesame oil
- Seasoning (A):
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp sugar
- 1/4 tsp pepper
- Ingredients (B):
- 30g ginger, smashed
- 10 pieces dried chillies
- 1 whole garlic bulb, unpeeled
- 4cm piece cinnamon stick
- 3 star anise
- 5 cloves
- 2 stalks spring onion
- Seasoning (C):
- 2 tbsp Shao Xing wine
- 100ml light soy sauce
- 50g rock sugar
- 1 tsp thick soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp pepper
- Thickening:
- 1 tbsp cornflour mixed with 1 tbsp water
Instructions
- Blanch belly pork in boiling water for 1-2 minutes. Dish out and rinse well. Then, cut into 5cm square pieces. Marinate belly pork with seasoning (A). Heat sesame oil and fry ingredients (B) until aromatic. Pour in water and add seasoning (C). Bring to a quick boil.
- Add belly pork, chicken feet and peanuts. Bring to a simmering boil over low heat. Stew for 1-1 1/2 hours or until meat is tender and the gravy reduced. Add cornflour mixture to thicken the sauce if necessary.
Fantastic recipe. The spices added a nice touch to the dish. Reminiscent of my late dad’s tau yew bak. Thanks Amy.