Wednesday, October 08, 2008

Soya Braised Pork

Cat's braised pork looked so yummy that I had to make some today. It didn't looked as good as hers ... but it was delicious.

Kimi and hb liked it so that's what's most important to me ... looks department? never mind! Keke!

Whenever I cooked this before, I would use lean pork, not wanting to use anything that has any bit of fat on it (I really can do without them you know?). But, everytime Hb would complain it was tough.

So this time, I had wanted to use those large rib bones (found in Pork Rib Soups -Bak Kut Teh) but chanced upon thise Soft Bones and immediately I grabbed these! Glad I made the right choice cos it the meat was tender yet minus the huge amount of fat found in those Pork Belly.

And I also like lightly panfrying the tau-kwa instead of adding to the braise cos I like the natural taste of the tau-kwa rather than it being soaked in the sauce instead. Well, I can be wierd sometimes. You can add it in together if you wish and throw in some mushrooms too! I had forgotten and anyway, this is not the authentic Soya Braised Pork. Guess, this is the modern approach?

  • 450-500g Soft Bones Pork
  • 2 tau-kwa
  • 2 tbsp Oyster sauce
  • 2 tbsp Dark Soya sauce
  • Some sesame oil
  • 1/2 tbsp corn flour
  • Dash of pepper
  • Dash of 5 spice powder
  • 1 cinnamon stick
  • 1-2 star anise
  • 2 tsp of Maggi Chicken powder (no msg)
  • 1 tbsp of sugar (dark brown sugar preferable)
  • 1 tsp of chopped garlic
  • 2 slices of ginger
  1. Wash and clean pork.
  2. Mix the marinade to pork and let it marinate for at least 1-2 hours. Better longer.
  3. After marination, heat a little oil and brown the pork (do not add sauce).
  4. Once browned, add to slow cooker.
  5. Add some water to the marinade and pour into the slow cooker.
  6. Fill up the water till lightly covers over the pork.
  7. Turn on high and let it simmer cook for at least 3 hours. Taste before serving. Adjust taste as needed.
  8. Lightly panfry the tau-kwa and cut into chunks.
  9. Serve the braised pork with hot rice and tau-kwa
  10. ENJOY!!



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