Foodie

Tuesday, November 2, 2010

Lo Sam Chung Yoke/Red Cooked Belly Pork



My 'Mother Sauce' which was used to red cooked this belly pork dish has not failed to produced a dish with a full depth of flavor that was astounding.  The more times i used to cook with it, the 'meatiness' of flavor or 'umami' increases and become a lot more complex.


Ingredient:

2 lbs belly pork
1 recipe of  The Mother Sauce
5 hard boiled eggs
Fresh Cilantro for garnishing

Method:

Bring 'The Mother Sauce' to the boil and put in the belly pork.  Let the sauce come back to the boil and lower to simmer.  Simmer for 30 minutes until the belly pork is tender.

Remove pork and allow to cool before slicing into thin slices.

Arrange slices onto the platter and arrange halved hard boiled eggs around the pork slices.

Heat up some 'Mother Sauce' in the microwave and pour it over the pork slices before serving.

Garnish with cilantro.


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