Teochews love their meat and eggs braised to a dark brown colour. The taste of braised meat is usually savoury, with a tinge of sesame and ginger fragrance. On the other hand, the Shanghainese style of braised meat – sour, sweet and savoury all at once – isn’t at all familiar to my Teochew roots, but sounds easy enough to try out at home. It’s always good to have something different to tempt the tastebuds once in a while!
- Pork belly: 750g, cubed
- Black vinegar: 3 tbsp
- Shao xing wine: 2 tbsp
- Dark soy sauce: 6 tbsp
- Sugar: 5 tbsp
- Garlic: 2 cloves, halved
- Ginger: 6cm, thickly sliced
- Water: 600ml
- Scald pork bellies in boiling water quickly. Drain and place inside slow cooker.
- Add black vinegar, shao xing wine, dark soy sauce, sugar, garlic, ginger and water into slow cooker.
- Let water cook to a boil. Then leave to simmer for 6 hours till pork bellies are soft and tender.
- Add boiled eggs to the gravy after the water comes to a boil in step 3 for a more substantial meat dish.
- Serve this dish on a steamed bun with some ‘Korean Style Spring Onion Salad‘ for a great treat!
4 persons as side dish