Braised Pork Bellies With Abalone In Claypot
Ingredients
3 Slabs of Pork Bellies
10 Abalones
3 pkt of Quail Eggs
20 Chinese Mushrooms (soaked)
1 can of Button Mushrooms
2 pkt of Taupok or Tofu Cubes
2 pkt of Taukee
10 cloves of Garlic
1 piece of Rock sugar (med-size)
1 litre Water
1 tbsp Cooking oil
½ cup of Dark Soya sauce
2 tsp Light Soya sauce
2 tbsp Chinese cooking wine
3 tbsp Sesame oil
Marinate for Pork:
2 tbsp Oyster sauce
1 tbsp Dark Soya sauce
Pinch of Cornflour
Dash of salt & pepper
Marinate for Mushrooms:
2 tsp Oyster sauce
2 tsp Sesame oil
Preparation
1
Boil quail eggs. When cool, peel & set aside.
2
Heat oil & fry the taupok. Do the same for taukee. Set aside.
3
Peel & lightly smash garlic. Heat oil & sautéed garlic. Add mushrooms & cook till fragrant. Dish onto plate & set aside.
4
Pan fry pork bellies together with rock sugar to seal in the juices as well as to give it a nice glaze. Throw in the mushrooms & garlic. Add water & seasonings. Simmer for about 10 mins.
5
Throw in taupok & taukee. Mix well & cook till soft.
6
Transfer the mixture into a slower cooker to cook at high heat for 30 mins, then put it on auto for 2 - 3hrs. *For better taste, make sure the pork bellies are on the top layer so the juices from the meat will "flow" down.
7
Just before serving, scoop up some of the taupok mixture onto a claypot & add eggs & button mushrooms. Mix well.
8
Cut pork bellies into slices & place on top of claypot. Arrange abalones neatly on top, cover & simmer for 30 mins or more. Timing depending on preference in abalone texture.
9
Viola! Serve your mouth-watering Braised Pork Bellies With Abalone In Claypot (砂鍋卤肉鲍鱼) piping hot!
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About
The sweet & savoury flavours from the mouth-watering pork bellies & the mollusc, rounded out by gentle heat from chilli padi were a knock-out! It was a match made in heaven, ten abalones are definitely not enough!
Added:
Tuesday, April 30, 2013 - 3:58am
