Braised Pork Belly – 1.13 lb Pork Belly – 2 -3 diced shallot – 6 cloves garlic ( cut in half ) – 5- 6 whole dry chili pepper ( break in half ) – 1 can Coco Rico – 1/2 cup water – 1 tbsp sweet soy sauce ( ABC brand ) – 1 tbsp sriracha – 1 tbsp oyster sauce ( Lee Kum Kee’s ) – 4.5 tbsp fish sauce ( 3 crabs brand ) – 2 tbsp brown sugar – 1 tbsp cooking wine ( Shaohsing brand ) – 1/2 tbsp mushroom seasoning – 1/2 tsp black pepper For full recipe please click on the link below 👇 https://youtu.be/uL8KUCuLxOM – Cut pork belly into thick slices ( about half inch thick and 3 inches long . Approximate 7.5cm )“ ( please note if you use cm : it will be approximate 7.5cm x 1.25cm. The measurements in video was a silly typo and I couldn’t catch soon enough to fix it before uploading ) – Fish sauce, sugar, oyster sauce, mushroom seasoning, sriracha, sweet soy sauce and black pepper in a mixing bowl, then put aside. – Heat up oil in a pan, sate the garlic, shallot and dry chili pepper – Add in a can of Coco Rico and half cup of water. Bring to boil – Add in the pork belly, cook until the liquid is fully boil, reduce heat and cook for 10 minutes with lid on. – Remove lid, add the seasoning mixture, the cooking wine, stir, then put lid back on and continue to cook for another 10 minutes at medium heat until the meat is tender. – Remove lid and cook uncovered with high heat until sauce is thickened ( make sure to stir frequently) – Turn of heat and add in some chopped garlic. Keep stirring for a minute then remove from the stove. Serve with steam rice and a side of fresh cucumber slices, tomato and lettuce. Delicious for Vietnamese sandwich bread too. Enjoy!!!!
womanintheratrace
Looks yummy OP
Bagle-the-almighty
goodness if only i could reach out thru the screen
3 Comments
Braised Pork Belly
– 1.13 lb Pork Belly
– 2 -3 diced shallot
– 6 cloves garlic ( cut in half )
– 5- 6 whole dry chili pepper ( break in half )
– 1 can Coco Rico
– 1/2 cup water
– 1 tbsp sweet soy sauce ( ABC brand )
– 1 tbsp sriracha
– 1 tbsp oyster sauce ( Lee Kum Kee’s )
– 4.5 tbsp fish sauce ( 3 crabs brand )
– 2 tbsp brown sugar
– 1 tbsp cooking wine ( Shaohsing brand )
– 1/2 tbsp mushroom seasoning
– 1/2 tsp black pepper
For full recipe please click on the link below 👇
https://youtu.be/uL8KUCuLxOM
– Cut pork belly into thick slices ( about half inch thick and 3 inches long . Approximate 7.5cm )“ ( please note if you use cm : it will be approximate 7.5cm x 1.25cm. The measurements in video was a silly typo and I couldn’t catch soon enough to fix it before uploading )
– Fish sauce, sugar, oyster sauce, mushroom seasoning, sriracha, sweet soy sauce and black pepper in a mixing bowl, then put aside.
– Heat up oil in a pan, sate the garlic, shallot and dry chili pepper
– Add in a can of Coco Rico and half cup of water. Bring to boil
– Add in the pork belly, cook until the liquid is fully boil, reduce heat and cook for 10 minutes with lid on.
– Remove lid, add the seasoning mixture, the cooking wine, stir, then put lid back on and continue to cook for another 10 minutes at medium heat until the meat is tender.
– Remove lid and cook uncovered with high heat until sauce is thickened ( make sure to stir frequently)
– Turn of heat and add in some chopped garlic. Keep stirring for a minute then remove from the stove.
Serve with steam rice and a side of fresh cucumber slices, tomato and lettuce. Delicious for Vietnamese sandwich bread too. Enjoy!!!!
Looks yummy OP
goodness if only i could reach out thru the screen