Braised Belly Pork That's Hmmmm ...


Thai Braised Belly Pork is probably a dish that started me on my journey to being a junior Masterchef (lol).

Thai Food Lovers

Better known as Pa Loh in Thailand, this is the first dish that I learned to cook from my new Thai friends when I was new and all alone in a new Country. It was a real comfort food to me then as it reminds me of home.

I have been in this "new country", Australia, for more than 40 years now. So you see, I have come a long way where Pa Loh is concerned. Fine tuned and improved over the years, this Thai Recipe is my version especially when there are so many other versions of this dish.

This dish is easy to make as you will find when you try it out. The secret is making sure that you be patient and fry your onions, garlic and ginger until fragrant and golden brown. Keep the master sauce and you are on your way to enjoying this delicious dish each and every time!

Braised Belly Pork Thai Recipes:

From The Thai Kitchen:

* Cleaver
* Ladle
* Large saucepan
* Mixing Bowl

Thai Ingredients:

* 1-1.5 kg pork belly
* 2 large onions (sliced)
* 8 cloves garlic
* 3 slices of ginger
* 1/4 cooking oil
* 1/3 cup of Chinese cooking wine
* Fresh coriander
* Optional - 2 boiled eggs and 6 pieces puff beancurd

Seasoning Ingredients:

* 1 tbs black bean garlic sauce
* 1/4 cup dark soy sauce
* 1/4 cup light soy sauce
* 3 tbs sugar
* 1 tsp salt
* 1 tsp white pepper
* 1 stick cassia bark
* 1 piece star anise

Method:

1. Heat oil and fry onions, garlic and ginger until fragrant and golden brown

2. Add pork belly and fry for 2-3 minutes

3. Add Chinese wine and then continue frying for another 2 minutes

4. Add the 'Seasoning Ingredients'

5. Add enough water to just cover the pork belly and bring to boil

6. Continue to simmer for another one and a half hours

7. In meantime, add the hard boil eggs and the puff beancurd

8. At the end of the cooking time, the pork belly should be nice and tender

9. Separate the pork belly, the eggs and the beancurd from the sauce 

10 Cut the pork belly into bite size

11 Sieve the liquid to get a lovely syrupy dark sauce to pour over the braised pork belly.

12 Garnish with coriander and serve with Thai Jasmine rice


Braised Belly Pork back to Thai Recipes


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