Foodie

Monday, April 11, 2011

Garlicky Belly Pork




Have you ever eaten or cooked with pork belly? Pork belly is usually referred to the belly region of a pig which is from the underside. Pork Bellies are more commonly known as Bacon and now, when you think of all the delicious bacon recipes, you know where it comes from  Eating Belly pork gives you an amazing textural experience, a feeling of flavor oozing in  mouth  You have a nice layer of meat, a nice layer of fat, another nice layer of meat, another nice layer of fat, and when you cook it properly,  this combination of textures together with its rich, juicy loveliness will satiate your palate.


This cut of meat is enormously popular in chinese and korean cuisine.


Not many pork cuts can withstand long braising like the belly and roasting is popular, giving The Chinese Siew Yoke/Roast Pork no introduction.  You will know that i am an ardent fan of this cut by the list of recipes i have cooked.





Dongpo Rou

Lo Sam Chung Yoke/Red Cooked Belly Pork

Mui Choy Kau Yoke

Homemade Streaky Bacon/Lap Yoke

Claypot Belly Pork With Salted Fish

Tau Yue Bak

Roast Belly Pork

Hakka Char Yoke

Braised Belly Pork With Salted Fish and Tofu

Woo Tau Kow Yoke

Red Cooked Pork

The recipe below has the least of ingredients but full of flavor.  Use more garlic if you wish and adjust taste with more sugar if the light soya sauce used is too salty.

Ingredients:

1 lb  pork belly, cut into 1 inch slices
2 bulbs of garlic - peeled and smashed lightly
1 tbsp cooking oil
1/4 cup light soya sauce
A pinch of sugar to taste
1/2 tsp white pepper
Spring onions/cilantro for garnishing










Method:

Heat cooking oil in a claypot or a heavy based saucepan, add in smashed garlic and pork belly slices.

Fry until pork is browned on all sides, then add in light soya sauce, sugar and pepper.

Cover the pot/pan and leave to cook until pork is tender.  Stir the pork now and then to prevent burning.

When the pork is tender enough,  cook until there is no sauce and oil has surfaced.

Garnish with spring onions/cilantro and serve with white rice.



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