dark soya sauce

Pork Belly in Soya Sauce

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Pork Belly in Soya Sauce

I am making a very simple pork belly in soya sauce. This dish is great for breakfast or if you wanna have it with buns and lots of Chinese Parsley. Plus I bought a different brand and type of soya sauce recently and this is the thick type, compared to the more diluted one. I wanted to try out and see if this works as well.

Some of you may remember that I made something quite similar before. That was the Braised Pork Belly in Soya Sauce. Maybe you might ask how different is this version compared to that one. The difference is largely in the soya sauce. I am also adding galangal in this version, so I think it will have a slightly different taste to it.

I left out the mushrooms, so it would be interesting to try out this plain version. Also I had already pre-cooked the pork belly when I prepared my Boiled Pork Belly for the soup stock. So cooking time is merely to heat it up and it is great for quick meals if you are short for time.

Recipe

Ingredients

200 grams of Pork Belly (cut in chunks, pre-cooked)
2 tbsp of Dark Soya Sauce
1 Cinnamon stick (about 5cm)
3-4 cm Galangal (blue ginger)

Method

1. Place the pork belly (usually it is frozen) into the claypot. Add the soya sauce, cinnamon stick and galangal. For the blue ginger, you can either slice or bruise it.

2. Add a one and half cups of water and boil at low heat for about 45 minutes. Keep stirring to prevent the sauce from burning. Once done, garnish with Chinese Parsley if you like.

Bon Appetit!

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Szechuan Minced Pork

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Szechuan Minced Pork

My family loves Szechuan vegetables stir fry with minced pork. It’s Wah-Shiok!! Just thinking about it makes me immediately 想要吃.

So I decided that we will have porridge today for lunch and cook up a dish of White Stomach Fish 白肚鱼. Just went to my regular fishmonger this morning and I saw a whole tray of that lovely fish and thought, mai-tu-liao and bought the entire tray. They look fresh. Well we will know soon. Sometimes buying fish is a hit and miss experience. The trial is to build trust between you and your fishmonger.

Oh a note on yesterday’s White Fungus Huai San and Chicken Soup, the wife said it was nice in flavour but that I made a blunder of not soaking the white fungus first! It was such a newbie mistake coming to think of it. Sigh. So naturally when the soup was ready, it was dry. The soup had all gone into the spongy white fungus!

Anyhoo. We learn from our mistakes and strive to be better! Back to the dish of the day. This is gonna be good. Try it.

Recipe

Ingredients

50-60 grams Minced Pork
1 small packet of ready-to-fry Szechuan Vegetable (you can get these from NTUC)
4 cloves Garlic
Dark Soya Sauce
Chinese Parsley

Method

1. Put a little oil, about a tablespoon into the frying pan. Minced the garlic and stir fry a little until fragrant. Add minced pork into the pan. No seasoning required. Fry until meat is about cooked.

2. Add Szechuan Vegetable and continue frying. Add a little bit of dark soya sauce and fry until fragrant. Perfection never look and tasted so good. Garnish with Chinese Parsley.

Bon Appetit!