Wednesday, March 4, 2009

Braised Pork (Lor Bak)

This is usually done with pork belly but i never buy pork belly cos hubby likes lean meat.

This is another version of Lor Bak with lean meat and the trick to have soft lean meat is to give it a good bash and a good braise.

What you need
- 1 star anise
- 1 cinnamon
- 5 slices of ginger
- 3 cloves of garlic (do not minced)
- 1 packet of lean shoulder pork meat (from NTUC)
- 1 tablespoon of sugar
- 3 tablespoon of dark soya sauce (or 4 tablespoon if not using sweet dark sauce)
- 1 tablespoon of dark sweet soya sauce (optional)

How to do it

Cut pork into 2cm pieces. using the back of the knife, give it a good bash

Heat wok with oil, fry star anise and cinnamon until fragrant
Add ginger and whole cloves of garlic, fry until ginger and garlic is brown.

Add 1 tablespoon of sugar into oil and wait for it to melt.
Add dark soya sauce and pork

Stir fry for 2 mins, add 1 cup water, cover it with lid and let it braise for 15 mins using low fire.
Every 10 mins, stir, check water level (add more water if necessary).

For meat to be cooked to tenderness, it takes 30-45mins depending on ur heat.

Before serving, if you like it to have thicker gravy, bring fire to medium and sauce will be reduced.

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