A flavourful savoury dish for winter; perfect over a bowl of steaming rice.
INGREDIENTS:
1lb Pork hock or pork belly
1-2 Star Anise
1 cube Chinese Beancurd 南乳 sauce
2tsp light soy sauce
1tsp sugar
1/4tsp salt
2 slices of ginger
2 cloves garlic sliced
DIRECTIONS:
1. Blanch the pork and rinse under cold water. Set aside
2. To make the marinade sauce: crush the Nam Yu cube and mix with all seasoning ingredients.
3. Heat frying pan with 1tsp oil together with ginger and garlic slices. When heated, add the blanched pork and saute for a few minutes.
4. Pour the marinade mixture into the pan and mix well.
5. Add enough water to just cover/on level with the pork in the pan. Bring to boil. Then simmer for 30 minutes minimum. If you want it to be more tender, you may simmer longer (extra 10mins) but ensure there's enough water in the pan.
5. Turn off heat, and let stand cover for additional minutes.
INGREDIENTS:
1lb Pork hock or pork belly
1-2 Star Anise
1 cube Chinese Beancurd 南乳 sauce
2tsp light soy sauce
1tsp sugar
1/4tsp salt
2 slices of ginger
2 cloves garlic sliced
DIRECTIONS:
1. Blanch the pork and rinse under cold water. Set aside
2. To make the marinade sauce: crush the Nam Yu cube and mix with all seasoning ingredients.
3. Heat frying pan with 1tsp oil together with ginger and garlic slices. When heated, add the blanched pork and saute for a few minutes.
4. Pour the marinade mixture into the pan and mix well.
5. Add enough water to just cover/on level with the pork in the pan. Bring to boil. Then simmer for 30 minutes minimum. If you want it to be more tender, you may simmer longer (extra 10mins) but ensure there's enough water in the pan.
5. Turn off heat, and let stand cover for additional minutes.
Simmer over low heat until meat is tender.
Done right, the meat should have melt in your mouth finish.
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