Recipe: Perfect Aromatic braised pork belly in Chinese spices. ไข่พะโล้

Recipe: Perfect Aromatic braised pork belly in Chinese spices. ไข่พะโล้ Delicious, fresh and tasty.

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Braise pork belly (Dong Po Rou) is surprisingly simple to prepare because it only involves six ingredients.

You need a few hours of stewing before you can taste the fantastic evening combination of flavor and texture of the meat, which is definitely worth the wait.

Add remaining ingredients and just enough water to cover the pork belly.

You can have Aromatic braised pork belly in Chinese spices. ไข่พะโล้ using 16 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Aromatic braised pork belly in Chinese spices. ไข่พะโล้

1. You need 500 g of pork belly.

2. It’s Half of block, tofu.

3. Prepare 1 tbsp of five spice powder.

4. Prepare 2 of start anise.

5. Prepare 1 of cinnamon stick.

6. Prepare 2 tbsp of palm sugar or brown sugar.

7. It’s 2 tbsp of soysauce.

8. Prepare 1 tbsp of fish sauce.

9. Prepare 1 tbsp of sweet dark soysauce.

10. It’s 4-6 of soft boiled egg (4 mins boiled).

11. Prepare 1 handful of coriander, finely chopped.

12. Prepare 3-4 cups of water.

13. You need of Sauce base.

14. It’s 3 of coriander roots (you can use 1 handful of coriander stalk).

15. You need 1 tsp of white pepper corn.

16. You need 3 clove of garlic.

The pork belly is infused with the pickled mustard flavor combined with the aroma from the soy sauce, is a pork dish to die for!

Often we heard of the Hakka Mei Cai Kou Rou, but in fact, in China, there is the Zhejiang style of this dish where they stew it instead of steaming it like the Hakka people.

Sticky Chinese Pork Belly Mob Kitchen. basmati rice, light soy sauce, mirin, ginger, spring onions.

Chinese rock sugar They look like crystal rocks.

Aromatic braised pork belly in Chinese spices. ไข่พะโล้ instructions

1. Pound coriander roots, pepper corn and garlic together in the pestle and mortar until all combine and become paste..

2. Cut up pork belly to about 3-4 cm thick..

3. On the saucepan add about 2 tbsp vegetable cooking oil,medium heat, then add the paste in and stir well, add palm sugar and mix well until palm sugar dissolve and the sauce become darker..

4. Add pork belly in, keeping stirring it until the sauce caramelised pork belly..

5. Add 5 spice seasoning in and mix well. Add soysauce, fishsauce and sweet dark soysauce stir well..

6. Add some water, bring it up to boil and let it simmer on low heat for about 20-30 minutes.

7. On another saucepan add water and some salt bring it to boil. Add eggs in and cook for 4-6 min depending on how you like your egg cook. Once your eggs cooked, transfer to a bowl of cold water, peel the shells off, put the eggs back into the pork belly saucepan..

8. Leave it to cook for about a few more minutes then add some finely chopped coriander. You can leave your egg to cook until well done too it’s really depends on how you like your eggs to be cooked..

9. Serve with Thai jasmine rice. It’s so delicious and the most comforting food..

Sometimes known as rock sugar or bing tang in Mandarin.

The Chinese likes to use rock sugar to sweeten the drinks, dessert, and in cooking.

This page is also available in: Thai.

This is an aromatic stew that leans into the sweet spectrum of the palate.

An all-time Thai favorite, moo palo was introduced locally by the Chinese-Cantonese and Tae Chiew immigrants who flocked to the Kingdom in the early nineteenth century.