Thursday, July 1, 2010

Braised soy sauce pork

The second dish that I cook for the lunch was braised pork in soy sauce.  This is a very popular dish that my mother used to prepare for we Hokkian people during festive seasons when we were young.

the ingredients

600g pork belly or thigh meat
2 whole garlic
6 Chinese dried mushroom(pre-soaked)
4 eggs pre-boiled
some sea-cucumber (optional)
1 tbs dark soy sauce
3 tbs light soy sauce(special for cooking this dish)
1 stick 2 inc cinnamon stick
1 pcs of dried mandarin peel
dash of pepper
1 tbs of dark brawn sugar(or gula melaka)
1 tbs oil

Wash and cut the pork into bite sizes, par-boiled and drained.  Marinate the meat with the dark and light soy sauces and pepper.
Clean the garlics and make a slight smash on them.  Heat up the oil, fry the garlic, cinnamon and mandarin peel, add in the meat and stir fry for 5 minutes.
Add in sugar before transferring to the pot for braising. Add in enough water to cover the meat in the pot. Add in the eggs, mushrooms and sea-cucumber.  Braise for an hour or until the meat is soft and tender.  Serve hot with rice.

This is the result of my braised pork but where are the mushrooms? I was out of the dried Chinese mushrooms, so I have to cook without them. 

No comments:

Post a Comment