Braised Pork Belly with Lemongrass

My sister gave me a bunch of lemongrass, harvested from her garden. I was browsing thru a local magazine, looking for some ideas for dinner, when this recipe caught my attention. It looks delicious, and decided to try this dish.

Really simple and easy, with very few ingredients. The pork belly are cut to bite-sized chunks and marinated with some light soy sauce, salt and cornstarch. These are then deep-fried in hot oil until brown on all sides. Drain and keep aside. 

Peeled whole shallots are sauteed in hot oil until fragrant and blistered a little, then the bruised lemon grass are added in and stir-fry until fragrant. Add in the fried pork belly, add some water, light soy sauce, dark soy sauce, and some sugar to taste. Cover and simmer over low heat for about 1 hour or until the meat is tender. You may need to add additional water if it gets too dry. I have used a minimum of sugar as I do not like very sweet dishes. Adjust to your own taste.

This dish is very delicious and tasty. The family love it!

The fragrance and taste of the lemon grass really is wonderful. Very delicious eaten with plain white rice, the meat is soft tender and full of flavour and fragrance from the lemon grass. After the long braising, the shallots has been mashed into the sauce. Do not be too tempted to add on the lemon grass as too strong a taste and smell can overpower a dish. This dish is family approved!

(My adjustments are in blue. Adjust the soya sauce, both light and dark, according to taste)
Braised Pork Belly with Lemon Grass
(adapted from "Yum Yum Magazine, issue no. 79)
1 kg pork belly, cut into pieces (medium-sized pieces)
1 cup oil for deep-frying
6 shallots, peeled
6 stalks lemongrass, crushed

Marinade :
1/2 tsp salt
1 tbsp light soya sauce (I use 3 tbsps)
2 tbsp cornstarch (I use 3 tbsps)

Seasoning :
4 tbsp light soya sauce
1 tbsp sugar (I use 1 tsp)
1 tbsp dark soya sauce (I use 2 tbsp)
600ml water

1. Mix pork belly with marinade and deep-fry in hot oil until golden brown. Dish and drain.
2. Leave 1 tbsp oil in wok and saute shallots until aromatic. Add lemongrass and stir-fry until fragrant.
3. Add in pork belly, seasoning and bring to boil. Lower the heat and simmer for 1 hour or until pork is tender. Dish and serve.

#102/100

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe of Bake for Happy Kids, hosted by Mich of Piece of Cake at this post.

Ingredient for this month is Soy Beans

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