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Braised Pork Belly(recipe and pic by Gan55)

 
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gan55
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Joined: 16 Jan 2005
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Location: Singapore

PostPosted: Sat Apr 02, 2005 7:08 pm    Post subject: Braised Pork Belly(recipe and pic by Gan55) Reply with quote

Ingredients
1 kg pork belly (cleaned and wiped dry)
5 slices of ginger
3 tbsp sugar
6 tbsp oil
3 tsp 5-spiced powder.
Dark soy sauce
Water

Method:

1. In a deep pan/pot, heat the oil.



2. Add in the sugar, stir. (fire should be kept small at this moment)


3. Allow the sugar to caramelise to a golden brown liquid in the oil. (If your caramel becomes burnt at this point, you have to start from step 1 again..or else there will be a burnt bitter taste)


4. Add in the ginger slices.


5. Add in the pork belly (skin side up) and allow it to sear and be coated with the caramelised sugar. (You can turn off the fire first at this juncture)


6. Add in dark soy sauce till 1/5 level of the pork belly (about 1 to 2 cups).


7. Add water till it covers over the hegith of the pork belly. (turn the fire to big at this moment)


8. Allow to boil. Turn the fire to small and allow to braise for 1 hour. Stir occasionally.

9. Turn the pork belly over with skin side down and add the five spiced powder. Braise for another 1 hour. Topping with water when the water level goes down.


10: After the 1 hour, turn the fire to medium and open the pan. Allow the sauce to thicken.


11. Once sauce is to less than 1/5 of the level of the pork belly and thicken, off the fire and slice the tender pork belly to serve.

PS: Hard boiled eggs can be added to braise with the pork belly fropm step 8 onwards. Tau Kwa can be added from step 9 onwards. Adjust cooking time to suit the tenderness desired for the pork belly. Following the timing given will yield very tender pork belly with melt in your mouth feel.[/b]


Last edited by gan55 on Sun Apr 03, 2005 12:18 am; edited 2 times in total
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Sat Apr 02, 2005 9:17 pm    Post subject: Reply with quote

Joshua

your pork is "branded" one.. coffee

why use oil to caramelise the sugar? I always add sugar to slowly heat up ..without oil. the pork has so much fat already.
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The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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gan55
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Joined: 16 Jan 2005
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Location: Singapore

PostPosted: Sun Apr 03, 2005 12:15 am    Post subject: Reply with quote

Coz I need to fry the ginger also.... If no oil a bit diff. And the oil allows conduction of heat better so the caramel does not burn so easily when the top is not even melted.
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bird168
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Joined: 18 Sep 2004
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PostPosted: Tue Apr 05, 2005 3:53 pm    Post subject: Reply with quote

Josh,

i tried out this recipe but i used chicken wings and drumsticks. It turned out great and my family loved it. Thanks so much.... Very Happy
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gan55
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PostPosted: Tue Apr 05, 2005 11:12 pm    Post subject: Reply with quote

That's a nice variation. This is also very suitable for braising duck.
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Lazyg3r
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Joined: 20 Aug 2004
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Location: Punggol

PostPosted: Thu Apr 07, 2005 6:24 pm    Post subject: Reply with quote

boy, I'm drooling!! First, the teriyaki beef ribs, now this. Urgh!
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mandyray
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Joined: 19 Jan 2005
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PostPosted: Mon Apr 25, 2005 9:10 am    Post subject: Reply with quote

I made this dish over the weekend.

Very nice, but its oily. :twisted:

MandyRay
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bird168
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PostPosted: Sun May 15, 2005 8:11 pm    Post subject: Reply with quote

Josh,

I made this dish again but using pork this time. It was great, delicious and the meat was soft and juicy. ....thanks for your recipe.... Wink
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Belachan
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Joined: 19 Jan 2005
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PostPosted: Fri Nov 18, 2005 10:24 am    Post subject: Reply with quote



Thanks Josh! Very Happy Made it for my wontan mee dinner. Also added Tau kwa for tomorrow lunch. Above picture, not yet sliced.



It's very delicious! Sinful though! coffee
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connie
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Joined: 03 Aug 2005
Posts: 231
Location: Malaysia

PostPosted: Wed Nov 30, 2005 7:44 pm    Post subject: Reply with quote

Finally tried this today... My thick soy sauce is very black. Hence, my braised pork belly taste a bit bitter although I did not burn the sugar... Hence, I must put less thick soy sauce next time.



Rgds, Connie
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beauty
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PostPosted: Fri Dec 02, 2005 11:11 pm    Post subject: Reply with quote

tks for sharing. this dish gives me collagen.
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Dewy
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PostPosted: Sun Dec 11, 2005 8:02 pm    Post subject: Reply with quote

this recipe is good! Yummy!
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Yummy yummy yummy......
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Lynda
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PostPosted: Mon Dec 12, 2005 2:28 pm    Post subject: Reply with quote



Thank you so much Josh. Very Happy
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sherlane
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Joined: 03 Dec 2005
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Location: Back In Singapore

PostPosted: Sat Dec 17, 2005 12:46 pm    Post subject: Slow Cooker? Reply with quote

Hello Gan55, the pork looks really yummy. Just looking at the pics make me drool. Smile I was wondering if i can transfer the pork into a slow cooker from step 5 onwards??? Will it taste different? If yes, do I adjust the amount of water,sauce...???
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gan55
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PostPosted: Sat Dec 17, 2005 3:30 pm    Post subject: Reply with quote

Using a slow cooker will not allow the sauce to thicken and it will remain watery. Wink
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kitman
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Joined: 30 Nov 2005
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Location: Plano, TX

PostPosted: Sun Jan 08, 2006 7:00 am    Post subject: Reply with quote

Hi !
I tried this today and it turn out good ! Very Happy my hubby thinks its too fat and oily, he prefers pork loin. Maybe next time will pick less fat pork belly la but it tastes real good! Thanks for sharing this recipe !!! Wink

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Meng
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Joined: 21 May 2009
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Location: KUALA LUMPUR

PostPosted: Sat Jun 13, 2009 10:51 am    Post subject: Reply with quote

Hi

I made this dish. Great and delicious but I did not get the `melt in the mouth' effect. Can someone tell me where did I go wrong? I be cooking again. cheers
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jessie
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PostPosted: Sat Aug 22, 2009 5:56 pm    Post subject: Reply with quote

I did this dish and the taste was marvellous although in melt in the mouth stage exercise Is it becos my cooking time shorten or my meat wasn't fatty enough? grin
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