Braised Sea Cucumber with Pork Belly

[Ingredients]

• 1kg pork belly

• 500g sea cucumber, cut into serving slices

• 12 dried Chinese mushroom, soaked and remove stems

• 2 packs Xiao Bai Cai

• 1tbsp Lee Kum Kee premium oyster sauce

• 1tbsp Lee Kum Kee premium dark soy sauce

• 1tbsp Hua Diao Jiu

• Cornstarch solution (cornstarch + water) - to thicken sauce

[Braising Sauce]

• 1tbsp oil

• 2tbsp minced garlic

• 2tbsp minced ginger

• 1.2L MSG-free chicken broth

• 2tbsp Lee Kum Kee premium light soy sauce

• 2tbsp Lee Kum Kee premium dark soy sauce

• 3tbsp Lee Kum Kee premium oyster sauce

• 1tsp five spice powder

• 25g rock sugar

• 4tbsp cornstarch

[Steps]

1. Blanch pork belly for 10mins. Slice into 1inch thick slices.

2. Place pork in a deep dish. Add in oyster sauce, dark soy sauce and Hua Diao Jiu. Mix well and set aside to marinate for 1hr.

3. In a heated pan with oil, add in garlic and ginger. Stir-fry till fragrant.

4. Add in mushrooms and stir-fry for 1min.

5. Add in remaining braising sauce ingredients. Mix well and add in pork belly. Bring to a boil, them simmer on low heat for 1.5-2hrs.

6. Ladle away excess oil on the surface.

7. Add in sea cucumber, mix well. Simmer for another 30mins.

8. Blanch Xiao Bai Cai and plate on a serving dish, forming a ring.

9. Remove pork belly from pot and set aside.

10. Add cornstarch solution to the pot and cook till sauce thickens. Scoop mushrooms and sea cucumber to the center of the dish.

11. Place pork belly on top and ladle braising sauce over.

Adapted from The Meatmen Singapore