CC license

Ingredients:

  • 1.5 Kg (2 1/2 lb) pork belly, cut into 4 cm ( 1 1/2 in) cubes
  • 2 Tbsp vegetable oil
  • 1 1/2 Tbsp preserved mashed soy beans  or Miso paste
  • 1 Tbsp coriander powder
  • 1 1/2 tbsp dark soy sauce
  • 500 ml ( ~2 cups) water
  • 1 whole cinnamon stick
  • 1 1/2 Tbsp sugar
  • 5 - 6 dried shitake mushrooms
  • 250 ml (~1 cup) sliced bamboo shoots [optional]
  • salt and pepper
  • 20 shallots
  • 10 garlic cloves


Method:

  1. Soak the shitkae mushrooms in 250 ml (1 cup) boiling water. When soft cut into 5 mm (1/4 in) strips.
  2. Blanch the bamboo shoots in hot water and drain.
  3. Homogenise the shallots and garlic into a paste using a pestle and moratr or a blender.
  4. Heat vegetable oil in a wok and stir fry the garlic-shallot paste for approx 1 minute.
  5. Add the preserved mashed soy beans or miso paste and coriander powder and stir fry for another minute
  6. Add the pork belly and dark soy sauce, stir-fry on high for about 5 minutes.
  7. Transfer the pork belly into a clay pot, add star anise, sugar, reserved shitake liquid and additional water to cover the meat in the pot. Season with pepper and salt.
  8. Bring to boil, add shitake mushrooms and bamboo shoots.
  9. Cover and reduce heat to a simmer. Stir Occasionally until pork is very tender (Maybe 45 minutes to 1 hour)
  10. Serve with Chinese *crullers or steamed rice. A side of a hot chillie sauce for dipping.

*Crullers are a light fried dough bread. (recipe here)