Braised Pork Belly with Dried Chilli

[Ingredients]

• 500g pork belly

• 100g pork skin

• 200g minced meat + 1 tsp light soy sauce, 0.5 tsp pepper, 1 tsp sesame oil, 1 tsp cornstarch

• 8-10 shallots - peeled and sliced

• 4 garlic cloves - peeled and chopped

• 5 ginger slices

• 1 star anise

• 1 cinnamon stick

• 1-2 tau gua - quartered

• 4 hardboiled eggs

• 4 dried chilli - soaked

• 150ml bone stock

[Seasoning]

• 1 tbsp light soy sauce

• 2 tbsp dark soy sauce

• 1 tsp sweet dark soy sauce

• 1 tbsp sweet black vinegar

• 1 tbsp brown sugar

[Steps]

1. In a soup pot, blanch pork belly and skin. Drain and discard water.

2. Add in 2 ginger slices, pork belly and skin, and enough water to cover the ingredients. Let simmer for 30mins.

3. Turn off the heat and let pork rest covered for 30mins. Then, slice belly into small pieces.

4. Pan-fry shallots till browned. Set aside and reserve the oil.

5. In another pot, add in 2tbsp shallot oil, 3 ginger slices, garlic, star anise and cinnamon, over medium-low heat. Stir-fry till fragrant.

6. Add in minced meat and stir-fry it for 3mins. Then, add in pork belly and skin, seasoning ingredients and stock, mix well.

7. Followed by the remaining ingredients and let simmer for 1.5-2hrs. Add in more stock / water if required. Liquid should reduce to gravy consistency.

Adapted from honeybeesweets