made a braised belly pork with chinese mushrooms for teban gardens community breakfast this morning on 2.3.2018.^^
this my 54th friday breakfast community meal dish 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 just >2kg belly pork (about S$20) & about 90 pieces chinese mushrooms (2packets – i bought 3packets for S$10)
2 kg was too much belly pork to cook in slow cooker (which is my preferred method to get a tender crystalline texture)…
so i cooked the pork with one bulb garlic & braising sauce for 15mins. then transferred to covered pot, adding water to cover the pork fully, & put in 95degC oven for 6hrs to get the tender crystalline texture..
removed pork & transferred the braising sauce to a wok & cooked the chinese mushrooms & reduced the sauce to very flavourful gravy. add water as required…braised mushrooms for 2-3hrs…covered the belly pork with the mushroom & sauce.
all these i did the evening before.
got up this morning at 7am. removed the pork & cut in small pieces.
the pork looked perfect outside!
& even more brautiful crystalline texture inside.
i arranged the cut pieces in the aluminium tray for transport.
could feel the wonderful texture when cutting, no fraying, no sinewy, and not much resistance to the cut ie very tender…
filled up the tray, all these while mushrooms & sauce were heating up to boil…
transferred the piping hot mushrooms & sauced over the belly pork.
i tasted the mushrooms & the pork. both well infused with the tasty braise, and belly pork was tender & tasty!
an excellent dish for the residents at teban gardens…