Braised Pork in Soy Sauce,扣肉 is one of many Mr’s favourite dish. Every time Mr is back in Singapore, Mummy will definitely cooks this dish for him. When I found the recipe in the late Mrs Leong Yee Soon cookbook, I was happy and determined to give the recipe a try.
Bought a few cookbooks from Kinokuniya during our stay in Singapore. Because our baggage was so over-weighted. I hand carried all of them home to Melbourne. Am I crazy or what? Bought the whole collection (box of 6) of Mrs Leong cookbook.
Bought a beautiful piece of pork belly from Victoria market few weeks ago. Just perfect for this dish.I started cooking the night before having the dish. I tried sticking to the recipe as close as possible to accurately test the recipe.
Following it step by step. Pounding garlic and shallots as finely as possible.
After slow cooking on the stove for more than 2 hours.
The next day after cooled.
The instruction didn’t state to sliced the pork and continue to cook in the sauce again but I did it as that’s what Mummy always does. Letting the pork to soak in more of the amazing gravy. As I had left the dish over night to cool, a pretty thick layer of oil had formed and harden. I couldn’t help to scrap and dump it away. I’m just trying to be more healthy 😛
Sliced pork ready to be place back into the pot of gravy. I continue to let it cook for at least another hour since I need to get busy with the bun.
As for the bun, I started mixing the ingredient and let the dough raise 1st thing in the morning. But it wasn’t looking good after proofing for 2 hours. It doesn’t seem to have raise double in size. In fact I don’t think it had raised at all. 😦 I was disappointed. No idea what went wrong but I always don’t have much luck when it has to deal with yeast.
That didn’t stop me from continuing the next step which was splitting the big dough into hen egg size and roll them flat before brushing some oil and fold it into 2. After steaming for 15-20 minutes, it looked pretty good for a 1st timer if I may say so myself.
Separate the bun, place a slice of pork in between and drizzle a bit of gravy on top of the meat. All ready to be enjoy 🙂
I’m very happy with the flavour of the pork. Initially I was afraid the end product will be too salty as the recipe required a few tablespoons of dark soy sauce. Although it’s dark soy and not light soy, there’s still quite a bit of saltiness in it. I also did add a tablespoon of dark caramel sauce to sweeten the pork. This recipe is definitely a keeper and most important Mr loved it.