Monday, January 5, 2009

Stir Fried Pork Belly and Hong Kong Kai Lan in Oyster Sauce

Just bought this Pork belly from NTUC market, I decided to stir fry it.
1. I put it in a bowl, pour the boil water on it for 2 second and quickly pour away the boil water, one is to wash it, two is to make the pork meat just soft after cook.
Do not put in the boil or hot water too long otherwise the meat will became very hard.

2. I put some Kikkoman Soya sauce, some Teriyaki sauce, some ShaoXing ‘Hua Diao’ wine (type of Chinese wine that good for cooking; you can use other wine as you like), few drops of sesame oil; then left it about 25-30 minutes.

3. Put some oil in the wok and put the big cut portions pork belly in and fry it, you must control the heat of the wok, because in a wrong heat and timing, will caused the meat became very hard hence spoilt the taste. I was hard to tell how long you should cook it but I cook it in my electronic flat wok with 220 degree about few minutes and make it cook about 95% done.

Just serve in a small piece will by tasty! :p

If you not go with some red wine, try this! Heehee!
How aboutsome ‘Hong Kong Kai Lan’?

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