This has got to be one of my favourite recipes — it’s a Braised Pork Belly (served with noodles), inspired by one of the Singaporean contestants, Audra Morrice from Masterchef Australia 2012.
It was probably one of dishes I was so motivated to replicate in my tiny student apartment (while I was living abroad in Australia). It’s not too complicated to make and absolutely melt-in-your-mouth delicious!
Yes, it might look slightly similar to the Japanese version of this dish, which is more commonly served with soba in Okinawa — it also known as Buta no Kakuniku — yet for this recipe there are less ingredients required and the outcome is equally amazing.
[*This recipe was adapted & slightly modified to my own liking and with the limited kitchen equipment that I had then as a University student.]
- PREPARATION WORK: 10 minutes
- TIME TAKEN TO COOK: Usually 60–75 minutes using a pressure-cooker
(Without the pressure cooker and using a regular pot on a convection stove, I let it cook through for about 5 hours).
Depending on the size of the pork belly and how much you want to make —
it can be altered accordingly. However, for this recipe it will serve up 4 portions.
Pork Belly
✰ 400g of pork belly (trimmed & washed thoroughly)
Braising stock
✰ 2 tablespoons of vegetable oil
✰ 1 teaspoon of black peppercorns
✰ 2 baby leeks (with the trimmed stalk, halved)
✰ 1 daikon — Japanese white radish (chopped into slices)
✰ 4 scallions (trimmed stalk &quartered)
✰ 1½ cups of beef stock
✰ ½ cup of chicken stock
✰ ¼ cup of light soy sauce
✰ 2–3 tablespoons of dark vinegar
(I would recommend using Chinese vinegar if possible, if not, you can use a dark vinegar that isn’t too strong or overpowering. You can easily get a small bottle of Chinese vinegar from your closest Chinese grocer or Chinatown.)
**This recipe it took me 5 times longer than it should normally take BECAUSE instead of a pressure cooker — I used a huge-regular IKEA pot on an induction stove.
Ideally, it should only just take an hour to 75 minutes (excluding preparation time).
- So, for the braising stock — heat some oil in a pressure cooker/a big pot over a medium high heat. Add in black peppercorns, scallions and leeks. Lightly brown it in the oil.
✓ Next, pour in the beef & chicken stock, add the black vinegar and soy sauce. Let it boil.
✓ Then, submerge the pork belly in the braising liquid with the skin-side up and cover.
✓ Adjust the heat to a medium low setting and let it cook through for about 40–45 minutes.
✓ After 40–45 minutes, remove the pot from the heat and release the pressure.
**Remember: Don’t remove the lid yet — allow the pork belly to rest in braising liquid for another 10–15 minutes.
For this particular dish, I prefer my eggs to be soft-boiled — where the whites are firm, custard-like with a bright-yellow runny yolk.
• Soft-boiled Eggs
✦ 4 eggs (at room temperature)
✦ Pot of room-temperature water
The trick to getting a perfect soft-boiled egg every single time is to get your timing on point.
✓ Place a pot of room-temperature water on the stove and let it boil.
✓ Once the water starts boiling —
immediately lower the flame & let the water simmer rapidly.
✓ Add the eggs into the pot
(ensure that the eggs are fully submerged in the water) and begin timing:
- 2 minutes — Whites are still watery and the yolk is uncooked.
- 5 minutes — Whites are firm and the yolk is runny & thick.
- 7 minutes — Whites are firm, yolk is quite firm yet a little runny in the centre.
• Yellow Chinese Noodles
(*To save time, you could just head to the nearest Asian grocer/supermarket and get yourself a pack of Chinese Yellow Noodles.)
- Bring a pot of salted-water to the boil
- Place the noodles in and boil until al-dente (like pasta)
— not too firm yet springy
- Take out noodles and rinse it in a bowl of iced water and drain
• Serving
◇ Take out the pork belly and slice it according to the portions.
◇ Pour the remaining braising sauce into a pan and reduce it on medium heat until it becomes slightly thickened and syrupy.
(Adjust the flavour to taste — add extra sugar, stock, soy sauce or stock.)
◇ Chop up some spring onions to add on top as garnish, this also gives the dish a little more texture
What you would end up with are absolutely tender, succulent chunks of pork belly that have soaked up the delicate braising liquid.
The moment the pork belly hits your tongue — it literally melts and disintegrates onto your palate. The sweetness from the glazed braising liquid, and the springiness from the yellow noodles, crunchiness from the spring onions, the runny egg yolk mixed in and tied in together by the tender, caramelised pork belly form a perfect harmony.
To me, that is the perfect comfort food for a cold winter’s night or a gloomy rainy day. It’s warm, hearty and definitely hits the spot!
[Do let me know if you try out this recipe! Would love to see pictures & hear your opinion!]
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