Recipe courtesy of Malcolm Lee
Braised Pork Belly in Preserved Soya Beans
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 716
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 144
- Dietary Fiber
- 13
- Sugar
- 31
- Protein
- 28
- Cholesterol
- 0
- Sodium
- 1393
- Total: 2 hr 7 min
- Prep: 5 min
- Cook: 2 hr 2 min
Ingredients
15 shallots
4 garlic cloves
1 tablespoon "tau cheo" (yellow bean paste, which can be found at Asian specialty or Asian grocery stores)
1 teaspoon coriander powder
2.2 pounds, cut into 4 to 5 cm cube-sized portions
1 teaspoon dark soy sauce
1 teaspoon sugar
1/2 teaspoon salt
For garnish:
2 to 3 sliced French loaves baguette
3 red chiles
3 green chiles
Directions
- Blend the shallots and garlic with water to help blend smoothly. Fry over medium heat till fragrant in oil.
- Add in the tau cheo and the coriander powder and stir fry for 1 min, then add in the pork and stir fry for another 1 minute. Add 1/2 cup water, the sugar, salt and dark soy sauce and simmer over low heat until the pork is tender, 1 1/2 to 2 hours. Serve with the French loaves, red and green bird's eye chiles as garnish.
- Tips: If bird's eye chiles are not available or it is too spicy for your taste, an alternative is to use jalapeno sliced thinly and garnish over the dish. 1 jalapeno should be enough for 3 to 4 persons.