Soy Sauce Pork
|Pork belly||1 1⁄2 Pound (700 gram)|
|Dried shiitake mushrooms||1⁄2 Cup (8 tbs) (2 handfuls)|
|Light olive oil||2 Teaspoon|
|Dark soy sauce||6 Tablespoon|
|Brown sugar||To Taste|
|Black pepper||To Taste|
1) Take the pork, carve into 2-cm/0.8-inch chunks and rub with salt.
2) Blanch pork with minimum 2 kettles of boiling water (pork can be a little too 'porky' sometimes), then wash many a times with cold tap water till all salt has been washed off.
3) Prepare hard-boiled eggs and shell them.
4) Remove the peel of potatoes if using and quarter them.
5) Cube the onions into small dice.
6) Pre-soak mushrooms for minimum of 4 hours in hot water.
7) Strain and retain mushroom liquid.
8) In a large pot, fry in olive oil briefly the onion with the star anise, cardamom, cinammon and cloves.
9) Fry till spices emit a good smell, then add pork and at least 6 tablespoons of dark soy sauce.
10) Allow the mixture to boil with 2 to 4 tablespoons of the mushroom liquid.
11) When pork is half- cooked, add eggs, mushrooms and potatoes (if using).
12) Allow to boil and reduce to a simmer and cook for at least 2 hours.
13) A less complicated method is to allow it to boil and place in a closed casserole dish.
14 )Place the casserole dish in a preheated oven at 180° to 200° C for 1 1/2 hours, and add small amounts of water throughout the cooking process to prevent it fro drying.
15) If you leave the casserole dish unattended, add 2 cups of water and return to check minimum once.
16) Now add sugar and pepper to taste.
17) Brown sugar and a generous dash of black pepper,along with a glug of dark soy sauce can also be tried.
18) Soy Sauce Pork is ready to be served.