Description:The pork belly is usually cut wider and eaten with an empty steamed bun (kong bao). This recipe is adapted from Mrs Lee's cookbook. An important characteristic of this dish is also the caramelisation of the sugar onto the pork to give it a nice shiney glaze.
Ingredients:
Pork Belly
Sugar
Dark Soy Sauce
Light Soy Sauce
water
Chopped garlic
Directions:
Put some oil in a pan and stir fry the garlic and then add the pork belly. Add the sugar until it coats and caramelises on to the pork. Add the dark soy, light soy and water and cook until the pork belly is very tender. Best thing is to cook it and let it sit in a Thermos pot until tender.
Ingredients:
Pork Belly
Sugar
Dark Soy Sauce
Light Soy Sauce
water
Chopped garlic
Directions:
Put some oil in a pan and stir fry the garlic and then add the pork belly. Add the sugar until it coats and caramelises on to the pork. Add the dark soy, light soy and water and cook until the pork belly is very tender. Best thing is to cook it and let it sit in a Thermos pot until tender.
No comments:
Post a Comment