Monday, September 11, 2006

pot belly pork

note : some preparation time required and those lacking appreciation for fat need not attempt haha .

i personally love pork and i reckon the most exquisite part is *drum roll* belly pork . to me , it has the perfect constitution of meat and fat (although the amount of fat will disgust most) . perhaps it's because i grew up having pork leg rice with my family for brunch on sundays...but i am confident that no other meat is capable of substituting the taste of slow-cooked pork .

what you need ar?

3 pieces of belly pork (mine amounted up to just below 500g)
2 cups white chicken stock/water mixture
2 tablespoons light soy sauce
4 cm piece of ginger
1 cinammon stick
2 tablespoons of chilli flakes (via grounding about 8 dried chillis...somehow i feel i should have added more...i guess it depends on how spicy you want it)
3 star anise
6 cloves
1 tablespoon ground fennel seeds
2 tablespoons brown sugar

oh...and just a tablespoon of honey

how liao ?

simply marinate the belly pork in a pot with the listed ingredients (except the honey) and chuck it into the fridge overnight (you can tell it's a classic aromatic guess a couple of hours will suffice...but being somewhat a perfectionist , overnight better lar hor ?) . after having it rest to room temperature , slow-cook it in a pot (don't need slow cooker lar har) with a low fire (obviously) . it should be done in about an hour hor and you'll find the sauce significantly reduced . if you want more flavour , simply make more of the sauce for adding when the mix in the pot dries up and let the pork cook longer . personally , one hour is enough to make me drool and gobble it up in minutes . oh oh...and just to make it even more tempting , drizzle the pork with the honey to provide not only a lustful glaze , but an accentuating contrast to the spices...and have you licking your fingers later .

perfect with a nice warm bowl of rice .


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