Monday, 12 March 2012

Recipe: Dried Chili Braised Pork 辣椒干烩五花肉

The following dishes < Dried Chili Braised Pork 辣椒干烩五花肉 > has slightly hot & spicy, guess it fits many Asian people's taste especially Southeast Asia regions. The spicy texture will be provoking our taste buds in this all-year summertime climate, at least it effective to my honey. He loves the dishes so well that he could able to finish two large plates of rice with the dishes.

500g         Pork belly ( cut into cubes & slags removed <Click Here for method> )
100g         Dried chili ( wash & drained )
10 stalks   Chili padi ( cut into half )
2 bulbs     Onion ( cut into cubes )
1 piece      Ginger ( diced )
2 stalks     Spring onion ( cut into 1 inch length )
2 tbsp       Cooking oil

1 tsp        Salt ( or as preference )
1 tsp        Pepper ( or as preference )
2 tbsp      Dark soy sauce
2 tbsp      Light soy sauce
3 tbsp      Oyster sauce
2 tbsp      Blended chili ( Click Here For Recipe )
1 tbsp      Sesame oil
1 tbsp      Chinese cooking wine
3 tbsp      Vinegar
2 tbsp      Sugar
1 cup       Water


  1. Heat up wok with cooking oil.
  2. Add in the processed-pork cubes and deep-fry until cooked, set aside.
  3. With the remaining oil, stir-fry ginger until fragrant, followed by onion, dried chili, chili padi.
  4. Premix seasonings and add into wok.
  5. Return the pork into the wok, toss well.
  6. Reduce heat and cover with lid, simmer until the meat is tender and sauce is thick.
  7. Add in the spring onion at last, dish and ready to be served.

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