Delicious Stewed Pork Belly in Dark Soya Sauce

This recipe is VERY EASY and DELICIOUS. You have no reasons why you should not try it (unless you do not eat pork), even if you are a beginner. The ingredients are simple and can be obtained almost everywhere. In fact, I used to cook this dish during my university days in England and it was really nice to have it with steaming hot rice on a cold winter’s night!
This is my recipe for Stewed Pork Belly in Dark Soya Sauce.

Ingredients

• 300 grammes pork belly (whole)
• 4 tablespoons sugar
• 2 whole bulbs garlic (separate into individual cloves)
• Approximately 15 – 20 white peppercorns
• Warm water
• 1 piece star-anise (optional)

Seasoning

• 3 to 4 tablespoons dark soya sauce
• 1/2 teaspoon of salt

Method
Add sugar into a wok / saucepan which has been heated up. Let the sugar caramelise (turn liquid and brown).
Once sugar fully caramelised, add pork belly and let it “sear” for 1 minute on each side. Add water to cover the pork belly by 1 to 2 cm. Add the rest of the ingredients and seasoning. Once water begins to boil, reduce to medium low heat, cover lid and let it simmer for 30 minutes to an hour.
To serve, separate gravy from the rest of the ingredients. Slice the pork belly to desired thinness.

How To Cook Chilli Pork?

If you are looking for a delicious pork recipe which tastes sweet and hot, Chilli Pork might just be what you are looking for. Using dried chillis for a fiery taste and dark soya sauce, this dish is guaranteed to whet your appetite and make you ask for second helpings of rice. Best of all, it is a simple dish to cook and can be attempted by a beginner.

I use pork belly for this recipe due to the texture of this part of the meat. Containing layers of fat and meat, each bite will give you a nice blend of slightly chewy meat in contrast with the smooth fat. No, it is not that healthy to be consuming this dish but once a fortnight or month should be fine. LOL! Again, just like the other recipes on this site, you don’t have to follow all the measurements of ingredients to the dot. If you like it more spicy, add more dried chillis or vice versa. Most of all, cook this and be blown away by its tastiness! Highly recommended!
This is my recipe for Chilli Pork
Ingredients

• 200 grammes pork belly (sliced thinly)
• 4 pieces dried chilli
• 8 cloves garlic (chopped finely)
• 200 ml hot water
• 2 tablespoons cooking oil

Seasoning

• 1 1/2 tablespoons dark soya sauce
• 2 1/2 teaspoons sugar
• 1/4 teaspoon salt
• white pepper powder to taste
• 1/2 teaspoon chinese cooking wine

Method
Heat oil in wok and saute dried chilli with garlic till aromatic.
Before garlic turns brown, add sliced pork and stir well. Add sugar and dark soya sauce. Once pork is cooked on outer side, add water gradually (ensure that water continues to boil) followed by salt, pepper and chinese cooking wine.
Cook till gravy reduced before dishing up.

Delicious Cabbage Rice With Lap Cheong

This is my 3rd recipe for rice cooked in a rice cooker. Prior to this, I have a recipe for Chicken Rice as well as Long Bean Rice. This is another one of the vegetable rice recipes which can serve as a meal on its own.

Cabbage Rice with Lap Cheong (Chinese Sausages) is quite mild in flavour but sweet in taste. The sweetness comes from the cabbage. The type of cabbage we usually use is the chinese cabbage, which is white in colour and longish in shape rather than round. Try not to leave the rice uneaten overnight as I believe that the cooked cabbage does not withstand being kept overnight that well.
If you don’t have lap cheong, you can even substitute it with ham or even salami! Do experiment. As I have emphasised many times before in my recipes, you can actually experiment with the ingredients once you get the basic idea of how the dishes are cooked. The presentation of the rice in the picture above could be much better but the taste definitely is!
This is my recipe for Cabbage Rice with Lap Cheong (Chinese Sausages)
Ingredients

• 2 cups rice pre-soaked for 30 minutes (measured using the cup that comes with your rice cooker)
• About 400 grammes of chinese cabbage (shredded roughly)
• 400 grammes of belly pork (try to get the 3-layered pork. Remove skin)
• 5 to 8 pieces dried chinese mushrooms (pre-soaked till soft. Remove from water and cut to slivers but retain water for later use)
• 50 grammes of dried prawns / shrimps (pre-soaked for 5 minutes. Remove from water but retain water for later use)
• 3 to 5 lap cheong (remove skin and slice thinly diagonally)
• 5 cloves shallots (sliced thinly)
• 2 tablespoons of cooking oil (preferably palm oil)
• 3 bowls of water

Seasoning

• 4 teaspoons salt
• 1/2 teaspoon white pepper powder
• 2 teaspoon light soya sauce
• 2 tablespoon dark soya sauce
• A pinch of msg (optional)

Method
Bring water to boil. Add belly pork and let it boil till cooked. Remove pork. Cut into small pieces.
Heat oil in wok and fry shallots till golden brown. Remove fried shallots.
With remaining oil in wok, fry the cooked belly pork till beginning to brown. Remove pork. With remaining oil, fry the dried prawns and chinese mushrooms for 1 minute till fragrant. Add cabbage and put back the pork into the wok and continue to stir fry for 1 more minute. Add seasoning and a little bit of water (used to soak mushrooms / dried prawns) to keep it moist.
Add pre-soaked rice into the ingredients and stir well for 1 minute.
Transfer the ingredients into rice cooker and add water till it covers rice completely just like how you usually cook rice. Turn on the rice cooker. Check occasionally for water to dry out from the upper layer of the rice. Once that happens, place lap cheong on top of the rice, cover lid and wait for rice to cook completely.
Sprinkle fried shallots over rice before serving.