Simmered Pork Belly with Chinese Celery and Leeks Recipes

Ingredients :

600g pork belly

1 dried squids (113g)

150g leeks

150g Chinese celery

6 slices ginger

4 cloves garlic

1 tbsp fermented soy bean paste

2 tbsp Chinese rose wine

Seasoning

1 tbsp dark soy sauce, 1 rock sugar

Method :

Soak dried squids in water for 1/2 hour. Tear off the outer skin. Cut into pieces. Rinse pork belly. Blanch for 15 minutes. Cut into pieces. Heat 2 tbsp of oil in a clay pot. Stir fry ginger and garlic until fragrant. Add pork belly and sizzle wine and stir fry well. Pour in 4 cups of water. Add dried squids, fermented soy bean paste and seasoning. Bring to the boil. Turn to low heat and simmer for 1/2 hour.

Switch off the heat and leave it with the lid covered for 2 hours. Remove the leaves of Chinese celery. Wash and cut the stems into short sections. Remove the tough veins of the leek. Wash it and cut into short sections. Bring the pork belly to the boil. Add in Chinese celery and leek. Cook for a while. Serve the dish in the clay pot.

Pork belly works best in this recipe because the layers of fat keep the meat moist and juicy even after prolonged cooking. Yet, you should still use care not to overcook it. Otherwise, it becomes tough and dry.

Serves 4 - 6

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