it’s the start of new year 2017!
i did a gentle braised pork belly 回锅肉with celery for teban gardens community breakfast this morning on 6.1.2017. ^^
this my 25th 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.
it’s a gentle braise because it is done 5.5hrs in a 95degC oven, the belly pork covered with water in a sealed oven dish. 🙂
and it’s 回锅肉because after the braise & quite easy cutting (above photo), it was marinated with 1 tbsp cornflour, 2 tbsp fish sauce, 1 tbsp oyster sauce, 2 tbsp shaoxing wine, & returned to the wokpan for quick searing.
totally tender, & very tasty.
& some may notice the brown colour pork pieces in the photos.
i was experimenting with using tai hwa braising sauce. so a smaller portion was done with braising sauce in oven dish in same 95degC oven for 5.5hrs (basically overnight while i slept soundly la!)….
in this case i do not sear it, so it was just kongbak final version.
for feedback, the teban centre director preferred the kongbak, very well infused 入味, she decided.
another lady prefer the 回锅肉 (i think slightly more tender as the marinade firmed up a bit the pork) but likes the kongbak gelatinous skin.
anyway now that i can just use tai hwa braising sauce, it becomes so easy to do a good kongbak, braised belly pork… 🙂