This dish has a very special meaning to me. It reminds me of my Late Grandma and Mama, both of Penang Origin. Ever since they left, I never had this dish again… until my Penang- born hubby made this dish during one of our family dinner. And I knew it from the very 1st bite that it’s the taste that I have been missing.
I asked for this recipe from my Hub and here I share with you so that everyone can enjoy this simple yet super tasty dish at home.
Cook with only a few simple ingredients – Dark & Light Soy Sauce, Garlic bulb, Cinnamon, Star Anise, Clove, Dried Chilli (Optional) and let it cook in Rice wine for a quick braise of about 30 mins until the sauce starts to thicken. And ,of course, eggs too..
STEP BY STEP GUIDE
1st, boil a pot of water and add in the pork belly. This parboil step helps to clean the pork belly, ensure glistening shine to the braise and makes the slicing of the pork easier
Allow the water to come to boil. Remove the belly from the pot. Wash off any scum and debris on the pork belly and slice it into preferred size
Set aside for later use.
Heat a clean saucepan over medium heat. Add the spices and garlic into a heated saucepan and let the herbs release their aroma through toasting.
Then add in oil…
Follow by the pork belly and all other seasonings
Mix in the seasoning
Allow it to come to boil and lower to the lowest heat, cover with lid and allow it to simmer for about 30 mins or until the sauce reduce to a slightly thickened consistency. Stir occasionally to prevent the belly from sticking to the bottom of the pot
Add in peeled hard-boiled quail eggs or normal eggs 10 minutes before the belly is done. Make sure it get contact with the sauce so that the eggs have a nice coating of the golden brown sauce.
Remember to stir occasionally.
I believe you will love it as much as I do.
- 300g Pork Belly
- 10 hard-Boiled Quail Eggs or 3 - 4 hard-boiled Eggs (Peeled)
- 1 tablespoon Sesame Oil
- 1 Bulb Garlic (Whole) - lightly smashed
- 8 Cloves
- 3 Star Anise
- 2 Cinnamon Stick (About 4 g)
- 4g Dried Chilli (Optional)
- 2 tablespoons Caramelised Dark Soy Sauce (Recommended: Feng He Dark Soy Sauce)
- ***2 tablespoons Light Soy Sauce (Recommended: Feng He Light Soy Sauce) ***taste before adding. NON FENGHE Caramelized Dark Soy Sauce might be towards the salty side; can omit light soy sauce or reduce if so
- 8 tablespoons Rice Wine (about 120 ml)
- Dash of White Pepper Powder
- Boil a pot of water under medium high heat and add in the pork belly.
- Allow the pot of water to boil after adding the pork belly
- Turn off the heat and remove the pork belly from the pot
- Wash off any scums and debris on the pork belly
- Slice the pork belly into preferred serving size (recommended: 1 cm in width x 1 cm in thickness)
- Heat a saucepan over medium heat
- Add in all the spices and allow the spices to be toasted until they release their aroma.
- With spices still remain in the pan, add in 1 tablespoon of sesame oil, then the sliced pork belly
- Add in all the seasoning and mix in until well combine.
- Bring it to boil and then lower the heat to low
- Cover with lid and allow it to simmer for about 30 mins (or until the sauce starts to be thicker in consistency).
- Remember to stir occassionally to prevent the pork belly sticking to the pot
- About 10 minutes before the pork belly is done (Sauce still watery), add in the eggs and allow the eggs to braise in the soy sauce till the eggs are evenly coated with the brown sauce.
- Serve hot with hot fragrance white rice.