Braised Pork Bellies With Abalone In Claypot
3 Slabs of Pork Bellies
3 pkt of Quail Eggs
20 Chinese Mushrooms (soaked)
1 can of Button Mushrooms
2 pkt of Taupok or Tofu Cubes
2 pkt of Taukee
10 cloves of Garlic
1 piece of Rock sugar (med-size)
1 litre Water
1 tbsp Cooking oil
½ cup of Dark Soya sauce
2 tsp Light Soya sauce
2 tbsp Chinese cooking wine
3 tbsp Sesame oil
Marinate for Pork:
2 tbsp Oyster sauce
1 tbsp Dark Soya sauce
Pinch of Cornflour
Dash of salt & pepper
Marinate for Mushrooms:
2 tsp Oyster sauce
2 tsp Sesame oil
Boil quail eggs. When cool, peel & set aside.
Heat oil & fry the taupok. Do the same for taukee. Set aside.
Peel & lightly smash garlic. Heat oil & sautéed garlic. Add mushrooms & cook till fragrant. Dish onto plate & set aside.
Pan fry pork bellies together with rock sugar to seal in the juices as well as to give it a nice glaze. Throw in the mushrooms & garlic. Add water & seasonings. Simmer for about 10 mins.
Throw in taupok & taukee. Mix well & cook till soft.
Transfer the mixture into a slower cooker to cook at high heat for 30 mins, then put it on auto for 2 - 3hrs. *For better taste, make sure the pork bellies are on the top layer so the juices from the meat will "flow" down.
Just before serving, scoop up some of the taupok mixture onto a claypot & add eggs & button mushrooms. Mix well.
Cut pork bellies into slices & place on top of claypot. Arrange abalones neatly on top, cover & simmer for 30 mins or more. Timing depending on preference in abalone texture.
Viola! Serve your mouth-watering Braised Pork Bellies With Abalone In Claypot (砂鍋卤肉鲍鱼) piping hot!
The sweet & savoury flavours from the mouth-watering pork bellies & the mollusc, rounded out by gentle heat from chilli padi were a knock-out! It was a match made in heaven, ten abalones are definitely not enough!
April 30, 2013