Thursday, 23 August 2012

Recipe - Braised Pork Shoulder Butt With Dark Soy Sauce

Braised pork is a very traditional Chinese recipe. Every part of the pig can be braised, even the intestines, large and small. Talking about braised pig intestines reminds me of kway chap, where flat rice noodles and everything is served braised. Typically, boiled eggs, tofu puffs (tau pok), chestnuts,bean curd (tau kwa) and mustard green are braised together with the pork for a complete meal.

For the health conscious, vegetables like mushrooms, carrots and daikon can also be added to make a one dish meal.

The Germans are also famous for their braised pork knuckles and they celebrate this dish in their yearly Oktober Fest or October Festivals.

For people who likes kway chap, one popular stall is Blanco Court Garden Street Kway Chap
Address: 49A Serangoon Gardens Way, #01-21 Serangoon Gardens Market And Food CentreSingapore
Open from 8 am to 3 pm. Closed on Mondays.

For this recipe, I use frozen pork shoulder butt. They come conveniently cut about 1 cm thick.

500 grams pork shoulder butt
1 tbs dark soy
cuts of pork
1 tbs black vinegar
2 tbs sugar

1 large onion, coarsely chopped
5 cloves garlic
5 slices of ginger
Half a stick of cinnamon
1 star anise
3 pieces of cloves

These condiments are meant to remove any porky smell.

Put all ingredients in a pot.
Add enough water to cover the ingredients
Bring the water to a boil, reduce the heat to low and simmer for about 45 minutes.
(Note: the pot should be large enough to hold all ingredients and water, with reserve for the water to boil)


A 3 minute video on how to cook braised pork belly.

A 6 minute video on Tau Yu Bak or braised pork, Peranakan style

Another video on how to cook braised pork belly.

Nice video on how to cook braised pork belly

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