Brilliant Braised Pork Belly by Lee Kum Kee

Brilliant Braised Pork Belly by Lee Kum Kee


I love this braised pork belly dish, it’s
a braised pork belly in fermented tofu. Let’s make up the sauce first. You have
your fermented tofu, one or two cubes should do the job. Crush that through, make sure
you use a little bit of the liquid as well. The savoury flavours going to come from the
oyster sauce. We’ve got some dark soy sauce, quite a lot of soy sauce this time, a table
spoon. Slight sour, from some black vinegar. And to sweeten it up with one table spoon
of sugar, and a little bit of sesame oil. The cooking process is quite long, but simple
to get going. So we’ve got to sear your pork, skin side down in a good heavy base
pan. Brown it on all sides. Garlic and sauce next, bring that sauce to a good boil. Bubble
it through, let it caramelise around that meat. Once it’s wrapped around the meat
well. Then you want to add the water, so top it up with hot water to cover. Make sure that
the pork is skin side down, and base that pork with the caramelised sauce before you
add the water. Simmer on a low heat for one and half hours. I like to boil a few eggs
about half an hour before serving. Hard boil them, pierce the eggs maybe three
or four time, so that the sauce can really get absorbed into the eggs. Place the hard boiled eggs in to the sauce
half an hour before serving. Bubble it through. It’s a really rustic dish which shows the
authentic approach we like to take at the Oriental Culinary Institute.

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