Aromatic braised pork belly in Chinese spices. ไข่พะโล้. Cut the pork tenderloin into cubes of the same size. In a hot wok, without oil, roast the pork belly pieces. The heat will render out the fat.

Aromatic braised pork belly in Chinese spices. ไข่พะโล้ 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.

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Cut the pork tenderloin into cubes of the same size. In a hot wok, without oil, roast the pork belly pieces. The heat will render out the fat.

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

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

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

Here is my version of Omurice or Omu-rice (オムライス, Omu-raisu) a Japanese inspired dish that I made from leftover rice, and vegetables and frozen vegetables in my fridge and freezer. It's basically a delicious sriracha and tomato katchup stir fried fried rice wrap up in. Wash and cut Chinese Broccoli obliquely, and separate stems and leaves. You can drop the stems to the pot in advance to let it soften.

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..

Great recipe for Edible ginger bread Christmas decorations. I made these delicious edible Christmas decorations last year to decorate my Christmas tree. In a heated wok, add ginger to hot vegetable oil. Stir fry for a minute (until fragrant) then add the garlic. Stir fry a further minute before adding the spices.

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