One-pot dry ‘tau yu bak’ (braised soy sauce pork belly)

Honey Lemon Soy Beef Ribs
May 20, 2010
World Cup Snack
June 13, 2010

This recipe is very much a ‘Kids Pleaser’. It has all the ingredients most children would like, can’t say all though. Like the saying goes “One man’s meat is another man’s poison”. This is not the easy, dump all in one-pot recipe. It need a little searing, braising and watching over the fire kind of stuff. If you are hard-pressed for time, then better leave this recipe alone and attempt it another day.

My children like peas, edamane, anything that is tiny, green and pea-like, so this is a good dish to sneak in some greens. I wonder how many of you mothers out there has to sneak vegetables into our children’s meals just like me. Worst scenario is to make the vegetables invisible. I am sure some of you are gifted in this area.

Ingredients

3 strips pork belly with skin (800 gm)
3 Tbsp tapioca flour
2 Tbsp coarse sea salt

Marinade

3 Tbsp dark soy sauce
2 Tbsp light soy sauce
some white pepper

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1/2 tsp sea salt
1 Tbsp brown sugar
1 star anise
2 cloves
1 small cinnamon stick
400ml chicken stock or 1/2 a organic vegetable cube mixed with some hot water
grapeseed oil

vegetables

1 carrot (cut into bite-size pieces)
4 medium size potatoes (cut into bite-size pieces)
200 gm frozen peas

Method

  1. Rub coarse salt and tapioca flour onto the pork belly and then rinse under running tap water. Pat dry with disposable kitchen towels. Marinade the pork belly overnight in the fridge with the soy sauces and white pepper.
  2. Take pork belly out from the fridge and leave to room temperature. Heat a non-stick frying pan, drizzle in some grapeseed oil. Sear the pork belly evenly and sprinkle in the sugar and sea salt. Put in the star anise, cloves and cinnamon stick.  Add a little stock and let the pork belly simmer on very low heat. Close the pan with a lid. When the stock has almost evaporated, pour in some more stock and simmer. Repeat this process until the pork belly is tender approximately 1 1/2 hours.
  3. Cut root vegetables and pre-roast the potatoes in the oven at 180 degree celsius for 20 minutes. Fish out the pork belly and leave it aside to cool. Put the bite-size pieces of carrots into the gravy and simmer for 15 minutes till carrots softens. Add the pre-roasted potatoes into the pork belly sauce together with the carrots and simmer another 5 – 10 minutes. Adding some water if required. Gravy should only slightly cover the vegetables.
  4. Blanch the peas in a pot of boiling water for 2 minutes and drain off all the water. Add the peas into the carrots and potatoes.
  5. Slice the pork belly into bite-size pieces and toss them into the pan and give it a good mix. Uncover the pan and simmer until the gravy thickens and just coats the ingredients in the pan. Add a little more sugar and sea salt only if required.
  6. This dish is a little on the sweet side and very flavourful with the melted pork belly fats coating the ingredients.

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