Ingredients :-
1 kg belly pork (trim to a square)
2 big bulbs of toasted garlic (dark brown colour)
1 piece cinnamon bark or kayu manis
Few star anise or bunga lawang
1 litre water
Seasoning :-
4 tablespoons dark soy sauce
2 tablespoons rock sugar
1 tablespoon chicken stock granules
1 tablespoon salt
2 tablespoons soy sauce
2 tablespoons Chinese cooking wine
For thickening (mixed together) :-
½ tablespoon tapioca flour
1 tablespoon water
For garnishing :-
Some mantou (plain steamed buns)
1 stalk Chinese coriander leaves (cut into sections)
1. Heat water, blanch pork squares for a while. Remove meat.
2. Place no.(1), garlic, cinnamon bark, star anise, water and seasoning into a big pot. Bring it to a boil over high heat. Turn to medium heat, simmer for another 45 minutes till meat has softened.
3. Dish up meat onto a platter. Snip meat, thicken gravy of no.(2) and pour over meat. Garnish and serve with mantou to mop up the sauce.
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