Ready : 1 hr 50 mins [Prep : 5 mins † Cooking : 1 hr 45 mins]
Serve : 4 with other dishes
Generic : Boil/Simmer
Level : More Than Easy
Idle : 1 hr 45 mins Printable Recipe.
“Flavorful Aromatic Piece of Meat”
“Lo Sui Pork Belly” is simply Pork belly cooked by braising/simmering in a pre-prepared pot of “Lo Sui”, as in “Lo Sui Kai (Soya Braised Chicken” – click for details). In Teochew cuisine, a master sauce is used to braise many delicious dishes such as Pork belly, Duck/Chicken, hard-boiled eggs and even Tofu. It is called “Lo Sui”, which literally translates to “old water”. Once the sauce is made up, it never gets replaced, only replenished. The juices from the meats that are cooked in the sauce get added back to the pot and more spices are added as needed. The sauce only gets tastier with age. Here’s The Viand’s take on “Lo Sui Pork Belly (Soya Braised Pork Belly)“ and added hard-boiled eggs as a side condiment.
- Pork belly (preferably with skin attach), cut into abt 2-inch thick block.
- Hard-boiled Eggs.
- Salt, Sugar (brown sugar/Gula Melaka would be good), Dark/Light say, coarsely grounded Black Pepper, Cinnamon stick and Anise. Smashed Ginger and Garlic. Red Dates, Yok Chok (Solomon’s Seal Rhizome), Kei Chi (Wolfberry) – all soak in warm water (just for a little while). All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!
- Step 1 : Preparing the Sauce – Start by boiling all the Sauce Ingredients for at least an hr to get the flavors. Make sure U have enough water to cover all the meat.
U can do this way in advance. Plus, this sauce can be fridge and store for quite awhile, till U decided to do this dish again.
- Step 2 : Braising the Pork belly – Add the Pork and hard-boiled eggs into the pre-prepared sauce, bring to boil. Turn heat to low and simmer till Wings soften (preference) – for abt at leat 30-mins.
Fish out the Wings and Eggs, slice the Pork belly (to preference thickness) and Eggs (half) and served hot with a little drizzle of the sauce.
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