Comments on: Stewed Pork Belly in Dark Soya Sauce http://www.deliciousasianfood.com/2006/12/18/stewed-pork-belly-in-dark-soya-sauce/ Recipes for home-cooked food and reviews of Malaysian food Sat, 21 Jan 2012 09:14:42 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: lat http://www.deliciousasianfood.com/2006/12/18/stewed-pork-belly-in-dark-soya-sauce/comment-page-1/#comment-7148 lat Sun, 29 May 2011 07:43:08 +0000 http://www.deliciousasianfood.com/2006/12/18/stewed-pork-belly-in-dark-soya-sauce/#comment-7148 I also lived in Auckland. This is a recipe I have cooked many a times. I learnt it from my grandmother. Marisa, to enjoy a tender belly pork - this is how I learnt from young - never failed before. First, brunched the belly pork in hot boiling water. Take it out and dapped dry. Used a fork to prick the skin and fry the dapped dry belly pork until brown. Removed the belly pork. In a wok or sauce pan (sufficiently deep for immencing the pork) used some balance oil from the left over oil; add some sliced chille (dried or fresh); a few pips garlic; ginger, cinnamon sticks, star arnise, pepper corn, only some sugar. While this is being cooked on high fire, add the thick black soya sauce and with the sugar already in, stirred in the belly pork until well coated. Add sufficient water to cover the meat and cooked for 1.5 - 2 hours depending on the thickness of the belly pork. Check after 1.5 hours - hey presto you will love this. Cut the tender meat in slices. Reduce some of the sause and then add salt and pepper and pour the sauce on the slice belly pork. The tangyness of the taste is yum. Hope all of you will enjoy it! I also lived in Auckland. This is a recipe I have cooked many a times. I learnt it from my grandmother. Marisa, to enjoy a tender belly pork – this is how I learnt from young – never failed before. First, brunched the belly pork in hot boiling water. Take it out and dapped dry. Used a fork to prick the skin and fry the dapped dry belly pork until brown. Removed the belly pork. In a wok or sauce pan (sufficiently deep for immencing the pork) used some balance oil from the left over oil; add some sliced chille (dried or fresh); a few pips garlic; ginger, cinnamon sticks, star arnise, pepper corn, only some sugar. While this is being cooked on high fire, add the thick black soya sauce and with the sugar already in, stirred in the belly pork until well coated. Add sufficient water to cover the meat and cooked for 1.5 – 2 hours depending on the thickness of the belly pork. Check after 1.5 hours – hey presto you will love this. Cut the tender meat in slices. Reduce some of the sause and then add salt and pepper and pour the sauce on the slice belly pork. The tangyness of the taste is yum. Hope all of you will enjoy it!

]]> By: Hui Kheng http://www.deliciousasianfood.com/2006/12/18/stewed-pork-belly-in-dark-soya-sauce/comment-page-1/#comment-7093 Hui Kheng Mon, 28 Feb 2011 06:29:06 +0000 http://www.deliciousasianfood.com/2006/12/18/stewed-pork-belly-in-dark-soya-sauce/#comment-7093 Thank you for the wonderful website; a most helpful place for me who is learning to cook. Formerly from Singapore and currently in Auckland, it's a joy to see so many familiar recipes at your website. Tried cooking this dish tonight and it turned out a success! No runny dark soy sauce here though, only those thick sweet ones. I should have reduced the amount of sugar so that it is not so sweet in the end. Once again, thank you! Thank you for the wonderful website; a most helpful place for me who is learning to cook. Formerly from Singapore and currently in Auckland, it’s a joy to see so many familiar recipes at your website. Tried cooking this dish tonight and it turned out a success! No runny dark soy sauce here though, only those thick sweet ones. I should have reduced the amount of sugar so that it is not so sweet in the end. Once again, thank you!

]]> By: pablopabla http://www.deliciousasianfood.com/2006/12/18/stewed-pork-belly-in-dark-soya-sauce/comment-page-1/#comment-6427 pablopabla Fri, 10 Sep 2010 06:18:55 +0000 http://www.deliciousasianfood.com/2006/12/18/stewed-pork-belly-in-dark-soya-sauce/#comment-6427 <strong>Gabriella</strong> : I think that would be a different dish. The dark soya sauce that I use is dark but runny. The thick sauce is sweetish and is almost like caramel which would be suitable for some other type of cooking. If you want to use the thick caramel type, add in little by little to your preference of taste. Gabriella : I think that would be a different dish. The dark soya sauce that I use is dark but runny. The thick sauce is sweetish and is almost like caramel which would be suitable for some other type of cooking. If you want to use the thick caramel type, add in little by little to your preference of taste.

]]> By: Gabriella http://www.deliciousasianfood.com/2006/12/18/stewed-pork-belly-in-dark-soya-sauce/comment-page-1/#comment-6410 Gabriella Mon, 30 Aug 2010 16:06:26 +0000 http://www.deliciousasianfood.com/2006/12/18/stewed-pork-belly-in-dark-soya-sauce/#comment-6410 Hi! I used to live in a dormitory and one of the chefs used to make a pork belly dish, the sauce was dark, I remember it was rather oily, with noodles that were clear-ish. Is that a variation of your recipe? Also, when you say dark soy sauce, do you mean the thick sweet one? Hi! I used to live in a dormitory and one of the chefs used to make a pork belly dish, the sauce was dark, I remember it was rather oily, with noodles that were clear-ish. Is that a variation of your recipe?

Also, when you say dark soy sauce, do you mean the thick sweet one?

]]> By: pablopabla http://www.deliciousasianfood.com/2006/12/18/stewed-pork-belly-in-dark-soya-sauce/comment-page-1/#comment-6085 pablopabla Thu, 28 Jan 2010 02:38:34 +0000 http://www.deliciousasianfood.com/2006/12/18/stewed-pork-belly-in-dark-soya-sauce/#comment-6085 <b>Marisa</b> : Glad you tried it out. This type of meat is slightly tougher compared to cuts like tenderloin. I have not tried this recipe with the more tender cuts of meat but I suppose you can try it out. Marisa : Glad you tried it out. This type of meat is slightly tougher compared to cuts like tenderloin. I have not tried this recipe with the more tender cuts of meat but I suppose you can try it out.

]]> By: Marisa http://www.deliciousasianfood.com/2006/12/18/stewed-pork-belly-in-dark-soya-sauce/comment-page-1/#comment-6084 Marisa Wed, 27 Jan 2010 12:35:50 +0000 http://www.deliciousasianfood.com/2006/12/18/stewed-pork-belly-in-dark-soya-sauce/#comment-6084 I love this recipe. Tried it twice but the pork still turn out a bit hard. Taste wise is perfect. Any idea what I could do to perfect the texture of the pork? Thank you :) I love this recipe. Tried it twice but the pork still turn out a bit hard. Taste wise is perfect. Any idea what I could do to perfect the texture of the pork?

Thank you :)

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