Stewed Pork Belly

Today, I am stewing one slab of pork belly using my slow cooker for purpose of stir-frying Henghua Beehoon for our dinner tomorrow.  As I am preparing the meat a day ahead I prefer to use slow cooker or else I can also use claypot to stew.  So, let's get on with it....

Ingredients:

1 slab pork belly (with skin)

1 tbsp light soy sauce

1 cup cooking oil

Seasonings:

1 tbsp light soy sauce

1/2 tbsp dark soya sauce

1 tbsp oyster sauce

1/2 tbsp sesame oil

1 tsp salt

1 tsp sugar

Water

Methods:

1. Clean the pork belly, cut into 3 sections, blanch with boiling water, drain and place them in a plate.
2. Sprinkle the light soy sauce over the pork belly, give it a good rub and set aside for at least half an hour.
3. In a clean wok, add in cooking oil, when oil is heated up put in the pork belly, reduce the heat to medium-low, fry with lid on to prevent the oil from splattering, turn over at least once until both sides have achieved the nice golden colour, dish and place the meat in ice water for about half an hour.
4. Put all the seasoning ingredients into the slow cooker with about a cup of water, and give it a good stir.
5. Drain the pork belly from the ice water and place them in the slow cooker.
6. Add more water if necessary (water should cover the meat to ensure the meat are well cooked) and give it a stir.
7. Put the lid on and switch on the slow cooker to high for the first hour, then change to low and allow it to stew overnight until the meat is cooked to perfection.

The nice golden colour after frying

after stewing.....

This stewed pork belly is ready for cooking my next dish Henghua Beehoon.  To obtain the recipe do check it out in my next blog article.  See yea...