Braised Pork Belly


  • 1.5 lbs pork belly cut into squares
  • 3 tbsp tamari sauce/light soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp vegetable oil
  • 3 tbsp thinly sliced shallots
  • 3 tbsp ginger slices
  • 2 tbsp garlic slices
  • 6 Thai green chilies
  • 4 green onions cut into long strips and smashed with the back of a knife
  • 1 tsp crushed red chili flakes
  • 3 star anise
  • 1 tsp brown sugar
  • 2 hard boiled eggs
  • salt to taste

Method(How to Cook)

Place enough water to cover the meat in a large pressure cooker and bring to a boil. Add the meat pieces and bring back to a boil, boil for a minute or so. Drain the water and rinse off the scum from the meat pieces and the cooker.

Heat a tbsp of vegetable oil in the pressure cooker. Place the ginger, garlic and green chilies in a mortar and crush with a pestle. When the oil is hot, add the shallots and saute till soft. Now add the crushed ingredients and the green onion strips. Saute till the oil is fragrant.

Add the star anise and the pork and crushed chili flakes and mix well. Add the soy sauce and rice wine vinegar and enough water to cover the meat and salt to taste.

Cover the pressure cooker and cook on high till the first whistle (when the pressure cooker has reached the full pressure). Reduce the heat to medium and cook for about 12 minutes. Release the steam and open the cooker. Add the hard boiled eggs to the cooker and cook on high till the gravy is thickened to a syrupy consistency. If the meat is fall apart tender, remove the meat pieces and eggs with a slotted spoon and cook down the liquid. Drizzle the sauce over the pork pieces and eggs.

  • Digg
  • StumbleUpon
  • Reddit
  • RSS
Read Comments

No comments:

Post a Comment