In a previous entry, I mentioned cooking more often for my man. Well, well, well, he made the most of my willingness to do so! 😛 He had a late sales appointment 1 night, which gave me more time to stew the meat and make it melt-in-the-mouth tender. So he bought the fattiest pork belly he could find! 😛
Large slab of fatty pork belly
Sliced Chinese mushrooms
Leftover stew gravy from any Chinese meat takeout
Chinese rice wine
Poke holes in the pork belly and marinade it with the leftover stew gravy, Chinese rine wine and sesame oil overnight. Melt butter at medium heat in a skillet and brown the meat for 3 to 5 minutes each side. Reduce heat to low, pour in the remaining marinade and add a few chilli padi, then cover and simmer for 1.5 hours. Add more marinade as needed to prevent drying/charring and turn the meat every half an hour.
Add the mushrooms, then cover and cook till the mushrooms are soft. Increase the heat till high to bring the gravy to the boil, then quickly turn off heat, add a dash of Chinese rice wine and serve with rice and beer.
Wishing you fun,