The recipe consists of two parts. We start by making the Chinese braised pork belly. Later in the recipe you can read how to make the steamed eggplant.
Chinese braised pork belly
- Main course for 4 people
- Preparation: approximately 20 minutes + 1 hour stewing
Ingredients
- 750 gr. pork belly with rind
- 2 tablespoons neutral oil
- 1½ tablespoons sugar or rock sugar (yellow candy sugar)
- 3 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 2 spring onions
- 6 cm ginger
- 300 gr. pandan rice
Additional needed: skimmer
Preparation method
Step 1: Cut the pork belly into cubes of 2-3 centimeters. Place the meat in a frying pan and add enough water to cover the meat.
Step 2: Bring to the boil and let the water boil for about 5 minutes until most of the impurities float to the top. Remove it with a slotted spoon.
Step 3: Drain the meat and rinse with water to remove the last impurities.
Step 4: Dry the pan thoroughly and add the oil and sugar. Wait until the sugar has melted and is light brown.
Step 5: Add the meat and fry until golden brown. Do this in parts if necessary, there should only be one layer of meat in the pan.
Step 6: Add all the soy sauce and star anise with enough water to cover the meat.
Step 7: Cut the spring onions into 5 cm pieces and the ginger into slices.
Step 8: Add and let the meat stew gently for about 1 hour. Until it is soft and tender.
Step 9: Rinse the rice in a sieve under cold tap until the water runs clear. Place the rice in a pan with 450 milliliters of water and bring to the boil. Place the lid on the pan and the heat as low as possible and cook for about 15 minutes or until the water has evaporated and the rice is done. Or use a rice cooker. Turn off the heat and let the rice rest for 10 minutes.
Step 10: Serve the meat with the rice and steamed eggplant (see recipe below).
Steamed eggplant
- Side dish for 4 people
- Preparation: approximately 20 minutes
Ingredients
- 1 large eggplant
- 3 tablespoons of sunflower oil
- 2 spring onions
- 3 cm ginger
- 3 tablespoons light soy sauce
Additional needed: steamer or basket
Preparation method
Step 1: Bring water to a boil for steaming.
Step 2: Cut the eggplant into strips of 5 by 1 centimeter. Place in a deep plate and steam in a steamer or steam basket for about 15 minutes.
Step 3: In the meantime, cut the spring onions into thin rings and grate the ginger. Then stir together.
Step 4: Remove the eggplant from the steamer basket or pan, place on a serving plate and place the ginger and spring onion on top.
Step 5: Heat the oil in a saucepan and pour over the spring onion and ginger so that they start to simmer. Add the soy sauce and serve.
