Recently I won the 1st prize for a give away hosted by Jen of Tastes of Home and the general manager of Yuen Chun was so kind to deliver the prize to me yesterday...I shared some of the sauces with my colleagues who happily chose their favourite product to try:D
The above are all the products from the prize
I immediately told my son to use the dark soya sauce and black vinegar for this pork dish that he's planning to cook for dinner as we have not tried these products before..
He saute some ginger, onions, crushed garlic and spices with 2 tablespoon of oil
Pour in 2 cups of water ...
add 3 tablespoons of light soya sauce and a table spoon of black vinegar...
and three tablespoons of thick soya sauce...
Add in a bottle of chicken essence...
Lastly gently place the pork into the pot and make sure you add enough water to cover the meat...let it simmer till the pork is as tender as you like. Add some water if the sauce gets too little as you simmer. Add corn starch mixture to thicken the sauce. Cut the pork into bite sizes before plating.
Tuck in! So delicious with rice and also with steamed buns:D
I used the Premium Oyster Sauce to stir fry kale to go with the meal...the sauce really does makes a huge difference in taste! It was consumed in no time by the boys who don't like vegetables much!
The recipe for the braised pork belly is as follows:-
600g of pork belly
3 cloves garlic, crushed
1/2 of an onion, cut into wedges
1 inch ginger, sliced
1 stick cinnamon
2 pcs star anise
3 pods of cardamon
5 pcs of cloves
1 tablespoon of white peppercorn
2 cups or more water
2 tablespoons of vegetable oil
1 tablespoon black vinegar
3 tablespoons of light soya sauce
3 tablespoons of dark soya sauce
1 bottle of chicken essence
Salt to taste
1 tablespoon cornstarch mixed with 2 tablespoon water to thicken the sauce
1. Heat the frying pan with 2 tablespoon of oil and saute the onions, ginger and spices till fragrant.
2. Add 2 cups of water and the rest of the seasoning
3. Pour in the chicken essence.
4. Gently place the pork belly into the pot. Add water if neccesary to cover the pork before allowing it to simmer, covered for about 2 hours or till the pork is fork tender.
5. Add the cornstarch mixture to thicken the sauce.
6. Cut the pork into bite sizes before serving with rice or steamed buns.