I came across this post while I was googling on other matters, and find it rather easy to cook and it’s originated from a Japanese.
Without
second thought and much hesitation, I told myself, got to try it out. Even though
I can cook, I find myself not a confident cook like others. Some how just lack
of that in me… perhaps I am so afraid of failure. I know many chefs have gone
thru many failures before they are successful. But, to me, though I know that’s
the path that you ought to go thru, but I find it really a waste when the
entire food just not eatable anymore.
I always
like how the chef cut their meat, or the way they cut anything … for example
this meat, I am not able to cut per what it said in the post. Thurs, my piece
of pork belly looks a bit in odd shape. And also the food presentation, the way
they presented their food on a plate or a bowl. It looks like an art to me, in
fact, it’s a piece of valuable art.
Ingredients
350g pork
belly
Oil
Blanched
spinach (optional, the original post do add this and also some Japanese mayonnaise
for beautifying)
Seasoning
2 Tbsp of honey
2 Tbsp of
soy sauce
1 Tbsp of
oyster sauce
2 garlic
gloves
Step-by-Step
- Slice the pork belly into 6-7mm pieces
- Grate garlic cloves
- Heat oil in a large frying pan and start cooking pork belly on high heat
- When both side of the pork belly is nicely browned, turn off the heat
- Wipe off the excess oil completely
- Turn the heat back on the medium heat and add the seasonings
- Cook over medium heat until the meat start to have nice glaze. Try not to burn the sauce
- Once done, nice to serve with steamed rice
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