did a tauyou bak 鲁腩肉 with leeks & onions for teban gardens community breakfast this morning on 19.8.2016. ^^
this my 18th friday breakfast community meal at teban gardens community service centre.
the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.
i fried some leeks & yellow onions.
this just the vegetable side so just sliced ginger, garlic & adding oyster sauce, fish sauce & corn flour to the vegetable dish. its tasty on its own.
for the recipe-
i prep the belly pork night before 6 hrs in a 90degC oven with braising sauce-
- 1.6kg belly pork
- 1 tbsp brown sugar
- 1 tbsp zhengjiang vinegar镇江香醋
- 3 tbsp light soy sauce
- 3 tbsp shaoxing wine绍兴酒
- 1/2 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 3 tsp chopped garlic
- 2 cm sliced ginger
- 3 star anise
- 1 tsp five spice powder
in the morning, i cut the belly pork into 1cm slices, fried sliced ginger, chopped garlic & 1 star anise till fragrant, then added the cut belly pork.1/2 tbsp dark soy sauce, medium low fire, fried to caramalise, then added the braising sauce, covered & reduced.
the tauyou bak 鲁腩肉 was very tender & tasty. one lady told me “吃了还想再吃-after eating she want to eat some more”. ^^
important thing is the braising sauce must be fragrant, flavourful.
the dark soy sauce is fragrant & help to caramelise. & the zhengjiang vinegar镇江香醋 too.
& reducing the braising sauce makes it a nice, slightly sticky, tasty belly pork dish.
6hrs oven sounds tedious, but actually very easy. just add braising sauce & leave in oven.
when cooled, put in fridge. easy to cut next morning.
quite a delectable dish.