Braised Pork with Dark Soy Sauce II

Ingredients:
500gm Pork belly (cut 3cm thick)
3 cups Water
15 nos White pepper corns (smashed lightly)
10 cloves garlic
3cm Cinnamon stick 桂皮
1 nos Star anise 八角
1/2 tbsp Oil

Seasoning:
1 1/2 tbsp Dark soy sauce
2 tbsp Light soy sauce
1 tsp Salt
1 tbsp Sugar

Method:
1. Boil a pot of water and blanch pork. Then rinse under running tap water. Set aside
2. Heat oil in a pot, saute garlic, pepper corns, cinnamon stick and star anise for 1 minute.
3. Add 3 cups of water to boil, add in the seasoning.
4. Add pork and simmer over a slow fire for 1.5-2 hours until meat is tender.
5. Ready to serve.

Tips:
1. Blanch the pork could help to remove the odour from the meat
2. Best served with steamed white rice or porridge.

Chinese Crispy Roast Pork Belly - 烧肉/ Siew Yuk

I am so delighted. After several attempts, my crispy roast pork belly turned out well and perfect!!!

Crispy Roast Pork Belly

Ingredients:
500gm Pork Belly (1 whole slap)
1 pot of Boiling water

For the skin part:
1/2 tsp Five spice powder 五香粉
1/2 tsp Salt

For the meat part:
1/2 tsp Five spice powder 五香粉
1/2 cube of Fermented red bean curd 南乳
1 tsp Shao Hshing Rice wine 绍兴花雕酒

Method:
1. Use a carving fork/skewer to poke all over the skin part right down to the meat.

2. Place the pork belly on a baking tin with wired.

3. Scald the skin with hot boiling water.

4. Drain and wipe dry.

5. Rub the skin with salt and five spice powder.

6. Mix the marinate for meat in a plate. Put the pork belly meat side down into the plate to marinate the meat.

7. Leave it uncovered, skin side up in the refrigerator for minimum 5 hours or overnight(for a better taste)

8. Pre-heat the oven at 220 c for 15 minutes.

9. Place the pork belly with skin side up on a wired baking tray and make sure you have a tray at the bottom to hold the dripping oil. Roast for 20 minutes at 220 c with the Top Grill with Fan On function.

10. After 20 minutes, put a bowl of water in the oven.

11. Lower the temperature to 200 c and continue to roast the pork with the Baking with Fan On function.

12. Turn the temperature to Maximum(approximately 240-250 c) with the Top Grill with Fan On function.

13. The skin part should roast untill crispy.
14. Let the meat rest for 5-10 minutes before cutting.

15. Cut into bite size.

16. Ready to serve

Serve it with Thai chilli sauce

King's breakfast

My royal highness's breakfast.

Luckily he only takes this twice a week, or else he will turn into a fatty soon!! ;p

Ingredients:
2 slices smoked pork bacon- pan fried
2 nos egg- sunny side up and sprinkle some ground black pepper and salt
1 slice of toast- wholemeal bread with slightly salted butter and Orange marmalade
1 cup of Milo kosong kau...................x10 kau
1 glass of water