I had a strip of pork belly left and somehow the Teochew in me was really craving for stewed pork belly and the Cantonese in me was craving for mee pok tah. So I thought I would combine both and make stewed pork belly and serve it Cantonese noodle style.
Stewed Pork Belly Recipe
1) Blanched pork belly, cut into 1-2 cm pieces
2) a cinnamon stick
3)some pieces of clove
4) one star anise
5) a few peppercorns
6) 2 tablespoons of brown sugar
7) dark soy sauce, light soy sauce, some Chinese cooking wine
9) 10 cloves of garlic, peeled
Put just a tiny bit of oil into a pot and throw in the spices and garlic and brown till there’s a nice aroma. Add the pork belly pieces and brown them on all sides. Add dark soy sauce, light soy sauce and Chinese cooking wine. Add brown sugar and make sure all melts well. Add water to cover the pork. And simmer covered for about an hour or until pork is fork tender. When you are almost serving, simmer at higher heat uncovered until the sauce becomes thick and to the consistency desired.
I also added dried shitake mushrooms, boiled eggs and tofu so that I can have some food for lunch tomorrow.
The stewed pork belly is served with meepok (egg flat noodles) mixed with sesame oil, tomato sauce and soy sauce and blanched baby kai lan.