This is a simple dish of braised pork belly with beancurd sticks and during braising, the beancurd sticks will absorb the flavours of the braising liquid and will become soft and slightly velvety. But first the brittle sticks have to be reconstituted in water to soften, before cooking. Serve this with steamed rice alongside some quick blanched or fried greens.
- 600 gm pork belly cut into bite size
- 90 gm dried beancurd stick
- 1 Tbsp light soya sauce
- 1/2 Tbsp dark soya sauce
- 2 Tbsp oyster sauce
- 1 tsp sugar and rock sugar to taste
- 1 tsp salt
- a dash of pepper
- 4 to 5 slices of ginger
- 4 pips of garlic, crushed
- 2 star anise
- 2 cloves
- 1 cinnamon stick
- 2 Bay leaves
- 1 Tbsp Shaoxing wine
- Spring onions to garnish (optional)
- Soak the dried beancurd stick till soft, may take about 30 to 45 mins. Once softened, rinse and cut into 2 inch lengths. Set aside.
- Marinate the pork belly with light and dark soya sauces, oyster sauce sugar, salt and pepper for a few hours or overnight.
- In a wok, saute the ginger, garlic, spices till fragrant. Add in the marinated pork belly, stir fry for a while, add in enough water to cover the pork belly. Simmer for a while, then cover with lid and let cook in medium heat. Check on it after about 30 mins., and if the pork belly is not tender enough, add in more water and cook a little longer. When the pork belly is tender and cooked thoroughly, add in the beancurd stick and more water if necessary.
- At this point, you can add in more seasoning if desired. Once the sauce is to your right consistency, mix in the Shaoxing wine. Dish out and serve.
- Garnish with spring onions, if desired.
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