CHA CHUC (BRAISED PORK BELLY)

Khons_Pork_Belly_BIG

 
Khon’s On Palafox
Dot Chap




2 lbs. pork belly
Fresh bamboo shoots
Cooked quail eggs (1/2 oz.)
Salt and pepper to taste
Green onion for garnish
2 Tbsp. vegetable oil

Braising liquid:
2 cups soy sauce
2 cups water
1 knob of ginger
6 garlic cloves
2 each can sugar
3 Star Anise
1 cinnamon stick

Heat a medium pot over high gas flame. Add 2 Tbsp. vegetable oil, salt and pepper to taste, and pork belly. Sear pork on all sides. Add the braising liquid ingredients, bring to a boil and reduce heat to medium low and cook for 2-3 hours (depending on thickness of pork belly. Once done, remove pork belly and strain the solid ingredients. Save the liquid and return to pot with pork belly, quail egg and bamboo shoots. Cook for 5-7 minutes.