500g Pork Belly (cut into 1 cm in thickness and 1 cm in width)
1 piece of preserve/fermented bean curd (南乳)
1 tablespoon sesame oil
400ml water (800ml of water for stovetop method)
2 tablespoons rice wine
4 Tablespoon Premium Dark Soya Sauce
¼ teaspoon five spices powder
15g rock sugar/ sugar
5 tablespoon ready fried shallot
Braised Lava Egg
4 Medium Size Egg at room temperature (60g each)
2 large scoop of braised gravy
Others
4 Portions of Ready cooked Rice
Instructions
Braised Pork Belly
Add all the ingredients for the braised pork belly in a pot
Bring it to boil, scoop 2 big scoops of gravy and set aside.
For pressure cooker method, transfer the whole pot of braised pork belly into the pressure cooker. Set it to high pressure or press the automatic Meat button and cook for 1 hour
For stove-top method, after boiling, turn down the fire and continue to simmer for 2 hours to 3 hours until the pork belly becomes fall-apart tender and the fats just melt in your mouth
Check and stir occasionally. *cover the pot with lid during simmering
The gravy should reduced by half when the pork belly is done. Add more water if the pork belly gets too dry during simmering.
Braised Lava Eggs
Use a push pin or any egg pin to gently puncture a small hole on the bottom of each egg
Fill a saucepan with water (must be enough to cover the eggs) and bring it to boil under high heat.
Reduce to medium heat (still boiling) and gently put the eggs into the sauce pan
Cook for 5 mins 20 sec
Remove from the boiling water and shock the egg in cold water to prevent further cooking.
When the eggs are cool, peel them and add into the bowl of braised gravy set aside from the pork belly.
Marinate for a minimum of 2 hours
Plating
Serve the braised pork belly over cooked rice.
Cut the eggs into halves and top it over rice.
Drizzle more braised gravy and serve hot
Recipe by eckitchensg at http://eckitchensg.com/2015/08/taiwan-style-braised-pork-belly-on-rice/