made curry belly pork & cabbage for teban gardens community breakfast this morning on 3.11.2017. ^^
this my 46th 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 used heng’s chicken curry sauce sachet, S$2.45 from sheng shiong. it worked with chicken, it would work with pork.
belly pork were first defrosted, placed in boiling water to remove scum, washed & cleaned then placed in sealed oven dish covered with water & slow braised 6hrs in 90degC oven – my standard preparation to make a tender belly pork.
this i did overnight. so it would be ready next morning 12am – 6am, perfect timing for preparing the dish.
the belly pork was very tender & could be eaten straight off.
i cut them into rectangular pieces. there are about 130pax at teban gardens breakfast. i had abotu 1.8kg pork & cut maybe about 150+pieces.
for curry, i fried 1 stalk of curry leaves with sliced onions, then added the heng’s curry sauce, then i added the pork & fried to coat & toss for 1 minute. then i added the strained pork juice from the oven dishes.
the curry pork was very tasty.
the i took out the pork & fried the cabbage in the curry sauce, covered & cooked the cabbage.
then i added back the belly pork, and toss to mix.
& transferred to the aluminium container to transport to teban gardens.
i tasted the dish, it was good. pork was tender & the curry & cabbage very tasty.
later the centre staff messaged me that curry was nice & all finished…