He's cooking

My man rarely go into the kitchen and when he does, he will usually impress me with something new. I mean, other than my kitchen in a mess, he comes up with new dish that I have never cook before. Isn't it fabulous to have someone to cook for you sometime? I don't mind doing the washing though. 

On one Saturday, he "borrowed" the kitchen and whipped up this pork belly dish. I called it "3-ways pork belly" because you need 3 different ways to cook it.

A tedious recipe but you would be wowed by its flavour.  

Ingredients:

Slab of pork belly, cut into cubes

2 cans of beer

A thumb sized ginger, sliced

3 dried chillis, sliced and disposed of the seeds

Shaoxing wine

Dark soy sauce

Oyster sauce

Black pepper

Salt

Rock sugar

2 star anise

Water to boil

Cooking oil for frying

Methods:

1. Boil a pot of water. When the water is boil, add in the pork belly. Add few slices of ginger and some Shaoxing wine. Let the meat cook for 5 minutes before drain out. 

2. In a wok, heat up some oil to pan fry the pork belly. Fry till both sides are golden brown, do not over dry the meat. 

3. Leave some oil in the wok. Saute the remaining of ginger slices and dried chilli till fragrant. 

4. Add Shaoxing wine, star anise, dark soy sauce, oyster sauce, black pepper, salt and about 5 small lumps of rock sugar. Saute for few minutes before add in the beers. 

5. Slowly add in the pork belly. Cover the wok and let it simmer at low heat for at least an hour. 

6. Take out the pork belly from the wok. The remaining gravy in the wok cooked till reduce. Pour all over the meat and serve warm.