When
my friend’s mother told me that she will teach me how to cook loh bah I thought
she meant the Penang style lobak (5 spice meat roll). What she meant was the Teochew
style of braising pork belly. Here I will show you 2 ways to cook it.
Ingredients
1 piece of pork belly
Marinate
2
tbsp dark soy sauce
1
tbsp oyster sauce
1
tsp five spice powder
1 tsp sugar and some
white pepper
First
method as taught by my friend’s mother
Put
all the marinate ingredients onto the pork
Mix
thoroughly and leave in the marinate for 1 – 2 hours
Put ½ tsp five spice powder and some white
pepper into a dry wok and stir over low heat until aromatic.
Put in the pork and fry until the pork is
slightly brown
Add in the marinate sauce and some hot water to
cover half the pork
Cover and cook on low heat until pork is tender.
Remember to turn the pork frequently so that both sides are evenly coated. Do not let the liquid dry up otherwise the meat
will be hard. Add more water if necessary. If desired, add some Shaoxing wine a
few minutes before removing from the pan.
I find there is a lot of scum in the gravy using this method. Also you have to constantly keep an eye on the meat.
My
short cut method
Blanch the pork to remove the
scum
Mix
all the marinate ingredients and stir thoroughly
Put the pork into the marinate and evenly coat
it
Leave in the marinate for 1 – 2 hours
Put ½ tsp five spice powder and some white
pepper into a dry wok and stir over low heat until aromatic.
Put in the pork and fry until the pork is
slightly brown
Add in the marinate sauce and some hot water to
cover half the pork
Transfer
the pork to a slow cooker and cook until meat is tender. Remember to turn the
pork a couple of times so that both sides are evenly coated with the sauce.
When the pork is tender, remove from the pot and
let it cool
Slice the pork and place on a serving platter.
Heat up the sauce and pour over the meat before serving.
Using this method, the
gravy is cleaner without any scum
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