made braised belly pork with carrots & cabbage for teban gardens community breakfast this morning on 17.8.2018.^^
this my 68th 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 have been making chicken & fish most of the recent period. anyway these are more healthy.
for today i thought of making belly pork & added lots of vegetables to balance.
i used 1.6kg frozen belly pork from sheng shiong.
i used the seriouseats chashu method & slow braised 4hrs in130degC oven the day before. then put in ziploc bag in chiller overnight. i had 1 tbsp sugar, 1tbsp white vinegar, 1/2tbsp salt, 3tbsp hua tiao wine as the braising liquid.
this morning, i fried cut cabbage & carrots with chopped garlic, cut chilli padi & oil, added oyster sauce, covered & cooked vegeatbales for 20mins till soft.
then i added the cut belly pork.
the belly pork were tender & already tasty on its own from the braises, and as they were take from the fridge they were easy to cut nicely.
i added the pork to the vegtables, mixed thoroughly & tasted it was ok quite tasty, so i transferred to the aluminium carrier to bring to teban gardens.
today, Ros the centre director made her famous congee. it was very good so i could not resits taopao a bit back. also Ros gave me a box of 5kg of the best 王中王durians. i took some later with wife. it was the best i had this recent season.