Braised Nam Yue Pork with Peanuts and Mushrooms
Ingredients
500g Pork Belly (五花肉）
3 slices of young ginger （mince)
4 cloves of whole garlic
100g peanuts, soak for 1hr
5 pcs mushrooms, soak till soft
2 stalk spring onions, separate white and green
2 small star anise
2 honey rock sugar (golf ball size)
1/4 cup cuttlefish floss (soak for 15, cut thin)
3tbsp light soy sauce
1tbsp rice wine
2 pc of Nam Yue (red fermented beancurd)
2tbsp of Nam Yue water
4 cups water
1tbsp dark caramel soy sauce, for coloring
Method
*Cut pork into size of a mahjong. Marinate with 1/2 Nam Yue (mash) for 30minutes.
1. Heat oil in a cast iron pot or heavy bottom pot, sauté ginger, garlic, white part spring onion, star anise, and cloves till aroma.
Meanwhile, use a non stick pan and fry the pork for a short period of time, 6 seconds or till skin brown. I did this because I want the juice of the meat to lock as I braised and the skin will hv a little brown effects. Set aside the pork.
2. Add in Nam Yue and Nam Yue water, mix well.
3. Add in pork, peanuts and mushroom, cook for a while.
4. Add in water, season with rock sugar, light soy sauce and rice wine and lastly add in cuttlefish floss. Stir well.
5. Braise over low heat for 2.5 hrs or until pork tendered, stir from time to time.
6. Last add in dark caramel soy sauce and mix well.
7. Dish out, garnish with green spring onion and serve hot with steamed rice.
Enjoy!
