Braised Pork Bellies With Abalone In Claypot
By: Blackswan
Published: Tuesday, April 30, 2013 - 3:58am

Ingredients




3 Slabs of Pork Bellies
10 Abalones
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

Preparation

1 Boil quail eggs. When cool, peel & set aside. 2 Heat oil & fry the taupok. Do the same for taukee. Set aside. 3 Peel & lightly smash garlic. Heat oil & sautéed garlic. Add mushrooms & cook till fragrant. Dish onto plate & set aside. 4 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. 5 Throw in taupok & taukee. Mix well & cook till soft. 6 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. 7 Just before serving, scoop up some of the taupok mixture onto a claypot & add eggs & button mushrooms. Mix well. 8 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. 9 Viola! Serve your mouth-watering Braised Pork Bellies With Abalone In Claypot (砂鍋卤肉鲍鱼) piping hot!

About

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!