Soya Braised Pork Belly

Got this recipe from Simply Her magazine.

Ingredients (serves 4)
1 kg pork belly
4 tbsp dark soya sauce
1 thsp honey
1 tsp five-spice powder
2 tbsp canola oil
5 cloves garlic, finely chopped
6 shallots, finely chopped
4 star anise
2 tbsp soft brown sugar
250ml chicken stock
2 tsp salt

Directions:
1. Slice the pork into 1.5cm-long strips.
2. Mix 1 tbsp of dark soya sauce with honey and five-spice powder in a bowl. Marinate the sliced pork for 1 hour.
3. In a thick bottom pan with a tight-fitting lid, heat the oil until it starts to smoke. Add the garlic, shallots , star anise and brown sugar and fry till golden.
4. Reduce the heat to a medium flame. Then add the pork and marinade to the pan, and fry until the meat is browned on all sides.
5. Add the chicken stock, followed by the salt and the rest of the dark soya sauce.
6. Bring the mixture to a boil, then let it simmer in the covered pot for 2 hours, turning the meat every 30min. If the sauce seems to be reducing, add a little water.

(i left it in the slow cooker instead, so that the gravy will not dry out )

By Ace mom

Braised Mushrooms

This is a large portion. You may reduce the amount of dried stuff accordingly before cooking. You may keep in corning ware in the fridge to eat the next day or keep portions in the freezer to eat another time. You can even eat with shanghai noodles, add in chicken or pork. My friend's mum cooks this with chicken feet.

- 300 gm of dried black mushrooms
- 25 big dried oysters (buy the korean type - soak & wash 4 -5 times)
- 13 dried scallops (I use the 170 gm japanese type - soak & wash 3 times)
- 2 - 3 tablespoons of ginger juice (grated & press out juice)
- 2 - 3 tablespoons of chicken fats (get from chicken seller - heat up wok & fry out the oil)
- half a big packet of fatt choy - black dried seaweed which is hair-like
- 3 tablespoons of oyster sauce or according to your taste

One Day Before 
-Soak mushrooms for 10 min & then wash & scrub with hand & drain out water. Repeat process. Then soak again for 4 hours then squeeze out water from mushrooms & leave mushrooms in big bowl & cut out the stems. Retain the water but throw away the last bit which has dirt particles. Repeat process but this time round, soak overnight.

Day of Braising the Mushrooms
You can either cook in the evening & leave in slow cooker overnight or cook early morning at 5 or 6am & leave in slow cooker for whole day.

- soak washed dried scallops & dried oysters for half an hour

- heat up wok & add a little oil & fry mushrooms which has been squeezed dry for a few minutes or untile fragrant - toss & turn about at the same time.
- add in ginger juice & fry for a few more minutes
You may then transfer to a pot or continue to boil over the wok
- add in mushroom water, dried scallops & dried oysters & bring to boil over large fire & then medium fire for 30 minutes. Transfer to slow cooker. On to high for whole day of at least 12 hours or longer.
- Add in fatt choy, oyster sauce & chicken oil. Stir & let it cook for another 1 - 2 hours.
- Before serving, you may add in washed chinese lettuce as the base or at the side, scope mushrooms over & ready to serve hot.


by amum

Braised Pork Ribs ( 排骨）

have enuf water to cover the pork. add in soya sauce n dark soya sauce, throw in lotsa garlic cloves, ( i like garlic and add in abt 2 rice bowls or enuf to cover the pork..i usually buy $8-10 of pork ribs), 3tbsp of rock sugar. boil for 20min n put into thermal cooker. if simmer over low fire...i m not sure,,think it took me abt 1hr or more...until the pork is tender..this is usually so when the water thickens to gravy-like consistency..if u use pork belly dun slice , put in whole piece..slice only when u wanna eat it..drizzle gravy on it.


by alix

its like cooking pork belly, adding 1-2 tsp dark soy sauce, 2-3 tbsp light sauce, few slice ginger,one cinammon, a few clove, a pc star anise, water should cover the meat. After boil, turn to slow fire and contiune to boil for at least 45min or till meat soft add sugar to taste, best is to boil a few hour earlier before meal time, let the meat absorb the sauce, then reboil it when meal time, taste better this way.

By Jennifer