kongbak – braised pork belly

made a very good lor arh – braised duck 卤鸭 & had a wonderful 3pax lunch with sis & bil today on 7.1.2017. ^^

left with a big bowl of duck oil & also some leftover lor – braising sauce.

though of using the duck oil for confit (maybe confit a belly pork since don’t have duck breast), but really all these unhealthy in the extreme so decided to just discard the duck oil.

the lor though was really “pang” & tasty. i didn’t want to do a 5.5hrs gentle braise in 95degC oven so decided to just do it over the hob like i did the duck.

kongbak – braised pork belly

kongbak – braised pork belly

i think it was about 40mins.

the meat was tender, juicy, very tasty especially with the braise, & looked a beauty. ^^

kongbak – braised pork belly

the method is the same as braising duck & chicken.

kongbak – braised pork belly

kongbak – braised pork belly

kongbak – braised pork belly

basically, braise the meat with quite a thick braise at first, don’t dilute the flavours too much (in my case 1 cup braise to 1 cup water for the duck, and since i am reusing the sauce, no water added), so that the braise flavours can infuse well into the meat. turn the meat over.

cover the wokpan – for me this method, where the braise is intense & not covering the meat is better as covering the pan (whether for duck, chicken or belly) results in gentle steaming of the meat, and the thicker braise coating & infusing the meat.

maybe after 10minutes, add water & continue doing at intervals so the braise do not dry up, but also not too diluted.

kongbak – braised pork belly

i placed over a bit of rice, like a don, haha! & spooned some fragrant lor over it.

immensely wonderful dinner la…

c.h.e.f andy

P.S.

i think that in terms of tenderness texture, the 5.5hrs oven gentle braise at 95degC is better (& that is easier w/o need for adding water & supervision), 

so not decided yet which method i will use for my OPS friends Jan2017 get-together evening.