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.


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


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.


Anonymous said...


This recipe is so easy for me to make for Thanksgiving. My sister is making Poach Salmon which really steamed salmon keeping flavor in more that way.

She will serve it with hollidaise sauce. Since it a cold dish it easy for her in potluck for Thanksgiving.



Kimberly Peterson said...

This dish definitely brings back childhood memories of when my grandma used to cook something very similar... *drool*

Wendy said...

the word "lo" means old has the same sound as "lo" in "lo soi". The Chinese characters are different but they have the same sound. "lo soi" means the marinade. "lo Soi duck" means marinated duck.

Unknown said...


thanks for the chinese explanation

My Asian Kitchen said...

aunty lily..I know what you're talking about "lo sui"...I think the chinese from HK and China use different definitions for"lo sui" ..when you see the meat hanging on the window at chinese restauarnt here that is"lo sui duck or chicken"..the sauce that mean use over and over again for cook this meat..

Unknown said...

my asian kitchen

thanks for the explanation.

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