Aromatic braised pork belly in Chinese spices. ไข่พะโล้. Add the garlic-coriander paste, the cinnamon sticks, star anise and the Chinese five-spice powder. Add the pork and eggs to the sugar sauce. Transfer the pork and eggs to a pot, and cover with a lid.

Aromatic braised pork belly in Chinese spices. ไข่พะโล้ It's basically a delicious sriracha and tomato katchup stir fried fried rice wrap up in. I made these delicious edible Christmas decorations last year to decorate my Christmas tree. In a heated wok, add ginger to hot vegetable oil.

Hey everyone, it's Louise, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, aromatic braised pork belly in chinese spices. ไข่พะโล้. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Add the garlic-coriander paste, the cinnamon sticks, star anise and the Chinese five-spice powder. Add the pork and eggs to the sugar sauce. Transfer the pork and eggs to a pot, and cover with a lid.

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To get started with this recipe, we must prepare a few ingredients. You can have aromatic braised pork belly in chinese spices. ไข่พะโล้ using 16 ingredients and 9 steps. Here is how you cook it.

Ingredients - Aromatic braised pork belly in Chinese spices. ไข่พะโล้:

Provide 500 g - pork belly.
Need Half of block, tofu.
Require 1 tbsp - five spice powder.
Give 2 of start anise.
Require 1 of cinnamon stick.
You need 2 tbsp for palm sugar or brown sugar.
You need 2 tbsp for soysauce.
Give 1 tbsp for fish sauce.
Provide 1 tbsp of sweet dark soysauce.
Provide 4-6 soft boiled egg (4 mins boiled).
Give 1 handful of coriander, finely chopped.
Prepare 3-4 cups for water.
Give for Sauce base.
Provide 3 coriander roots (you can use 1 handful of coriander stalk).
Provide 1 tsp - white pepper corn.
Prepare 3 clove - garlic.

Stir fry for a minute (until fragrant) then add the garlic. Stir fry a further minute before adding the spices. Stir fry the pork for a minute or so. Great recipe for Prawns Har gow.

Aromatic braised pork belly in Chinese spices. ไข่พะโล้ how to cook:

Pound coriander roots, pepper corn and garlic together in the pestle and mortar until all combine and become paste..
Cut up pork belly to about 3-4 cm thick..
On the saucepan add about 2 tbsp vegetable cooking oil,medium heat, then add the paste in and stir well, add palm sugar and mix well until palm sugar dissolve and the sauce become darker..
Add pork belly in, keeping stirring it until the sauce caramelised pork belly..
Add 5 spice seasoning in and mix well. Add soysauce, fishsauce and sweet dark soysauce stir well..
Add some water, bring it up to boil and let it simmer on low heat for about 20-30 minutes.
On another saucepan add water and some salt bring it to boil. Add eggs in and cook for 4-6 min depending on how you like your egg cook. Once your eggs cooked, transfer to a bowl of cold water, peel the shells off, put the eggs back into the pork belly saucepan..
Leave it to cook for about a few more minutes then add some finely chopped coriander. You can leave your egg to cook until well done too it’s really depends on how you like your eggs to be cooked..
Serve with Thai jasmine rice. It’s so delicious and the most comforting food..

Har gow or Ha Cao is a traditional Cantonese prawns dumpling. It is prepared with a filling of coarsely chopped shrimp, a bit of pork fat and bamboo shoots. The prawns filling is lightly seasoned with ground pepper, salt, sugar, sesame oil and Shaoxing cooking. In a mortar and pestle, bruise the unpeeled garlic. In a mortar and pestle, roughly pound the black peppercorns; Put the pork, garlic black peppercorns and cassia tree bark in a specious pot, mix well.

So that is going to wrap this up with this exceptional food aromatic braised pork belly in chinese spices. ไข่พะโล้ recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!