Pork Belly in Chinese Gravy

Ingredients

  • 200g pork belly, thinly sliced,

marinated with:

  • 1 tbsp cornflour
  • 2 tsp sesame oil
  • 1 tbsp light soy sauce
  • 1 tsp freshly ground black pepper
  • 1 dash white pepper powder

*****

  • half a bulb garlic, minced
  • 2 inches of a large carrot, cut into small inch-long pieces
  • 1 tbsp vegetable oil
  • 3 tbsp dark soy sauce
  • salt
  • 300ml water
  • a pinch of fresh coriander leaves, chopped

Preparation and Cooking

  1. Marinade the pork belly and prepare the carrot and garlic.
  2. In a hot wok with the vegetable oil, fry the garlic till fragrant.
  3. Toss in the carrot and fry till almost done.
  4. Put in the marinaded pork belly and stir about, adding water in small quantities, adding each time the wok gets dry.
  5. When the meat is about done, add all the remaining water at a go to form a gravy.
  6. Add dark soy sauce, and salt to taste.
  7. When it starts to boil, turn down the heat to a simmer for approximately  15 minutes, longer if you want the pork to be even more tender, and if your stomach can wait.
  8. Serve with fresh coriander.

You can have this with steamed rice or Mini Yorkshire Puddings. Delish.

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About skinnynigel

If this recipe works for you, let me know below! View all posts by skinnynigel

2 responses to “Pork Belly in Chinese Gravy

  • yumyumpiggysbum

    I absolutely love pork belly, especially cooked Asian style but never eaten this with Yorkshire puds! Usually I eat roast beef with Yorkshire puds, where did you get the idea of serving Chinese pork belly in this way?
    Also, wanted to check that you’re using half a bulb of garlic, not half a clove??

    • blablastar

      Hey! Yes, the norm is to have roast beef with Yorkshire puddings, but I’m Asian and I thought maybe any kind of gravy would go well with a Yorkshire pudding. So I tried it out and it was awesome. (:
      And that’s right, half a bulb of garlic, not half a clove. It gives a real good Chinese flavour to it.

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