My philosophy for food: The higher the cholesterol, the better it tastes. This was until I started gaining that extra few pounds a year ago. Then again, indulgence once in a while is more than reasonable. I have no idea how to make the 馒头(steamed bun) so I've happily bought mine ready-made from the supermarkets. All you need to do is to pop them into the steamer for a quick couple of minutes and they will be (to me at least!)as good as the freshly-made ones. If you find adding the spices a little cumbersome, you can easily replace it with a packet of herbal Bak Kut Teh bag from A1.
Serves 3
Ingredients:
2 pieces pork belly
5 cloves garlic, unpeeled
1 piece cinnamon
1 piece star anise
2 pieces cloves
1/2 tsp 5-spice powder
3 tbsp thick dark soy sauce
2 tbsp light soy sauce
1 tbsp vegetable oil
2 cups water
Method:
Heat a saucepan and add in 1 tablespoon of oil. Add in the garlic cloves and pork belly. Brown the pork belly slightly, about 2 minutes.
Add in 3 tablespoons of dark soy sauce, 2 tablespoons of light soy sauce and 2 cups of water. Add in the spices and 5-spice powder. Bring to boil and lower to simmer for about 50 minutes or until the pork belly soften.
Cut each pork belly into 3 equal sizes and serve with steamed bun.
