Ingredients with Measurements:
- 1 kg pork belly
- 1/2 cup soy sauce
- 1/2 cup dark soy sauce
- 1/2 cup rock sugar
- 1 cinnamon stick
- 3 star anise
- 1 tsp five-spice powder
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp rice vinegar
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1 pack kway chap noodles
- 1/4 cup fried shallots
- 1/4 cup chili sauce
Special equipment needed:
- Pressure cooker
- Large pot
- Strainer
Step-by-step instructions:
1. Cut the pork belly into bite-sized pieces and set aside.
2. In a pressure cooker, combine soy sauce, dark soy sauce, rock sugar, cinnamon stick, star anise, and five-spice powder. Add the pork belly and enough water to cover the meat. Cook on high pressure for 30 minutes.
3. Release the pressure and remove the pork belly from the pressure cooker. Set aside.
4. In a large pot, heat sesame oil over medium heat. Add garlic and ginger and sauté until fragrant.
5. Add the pork belly to the pot and stir-fry for 2-3 minutes.
6. Add the cooking liquid from the pressure cooker, rice vinegar, and oyster sauce. Bring to a boil and then reduce heat to low. Simmer for 20-30 minutes until the pork belly is tender.
7. In a small bowl, mix cornstarch with 1/4 cup of water. Add the mixture to the pot and stir until the sauce thickens.
8. Cook the kway chap noodles according to package instructions.
9. Serve the pork belly and sauce over the kway chap noodles. Garnish with scallions, cilantro, fried shallots, and chili sauce.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
5. Temperature:
Pressure cooker: High pressure
Large pot: Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 500
Fat: 30g
Protein: 25g
Carbohydrates: 30g
Sodium: 1500mg
Substitutions for ingredients:
- Pork belly can be substituted with chicken, beef, or tofu.
- Rock sugar can be substituted with brown sugar.
- Kway chap noodles can be substituted with rice noodles or udon noodles.
- Oyster sauce can be substituted with soy sauce or hoisin sauce.
Variations:
- Add hard-boiled eggs to the pot for extra flavor.
- Use different types of meat or protein.
- Add vegetables such as bok choy or mushrooms.
Tips and tricks:
- Use a pressure cooker to save time and make the pork belly tender.
- Adjust the amount of soy sauce and sugar to your liking.
- Cook the noodles separately to prevent them from becoming soggy.
Storage instructions:
Store leftover pork belly and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork belly and sauce in a pot over medium heat until warmed through. Reheat the noodles separately.
Presentation ideas:
Serve the pork belly and sauce in a large bowl with the kway chap noodles on the side. Garnish with scallions, cilantro, fried shallots, and chili sauce.
Garnishes:
Scallions, cilantro, fried shallots, and chili sauce.
Pairings:
Serve with a side of steamed rice or Chinese broccoli.
Suggested side dishes:
Steamed rice, Chinese broccoli, or stir-fried vegetables.
Troubleshooting advice:
- If the sauce is too salty, add more water or sugar.
- If the pork belly is tough, cook it for a longer time in the pressure cooker or simmer it for a longer time in the pot.
Food safety advice:
Make sure to cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Kway chap is a popular dish in Singapore and Malaysia. It is a type of noodle dish that is typically served with braised pork belly and other ingredients.
Flavor profiles:
Savory, sweet, and slightly spicy.
Serving suggestions:
Serve hot with steamed rice or Chinese broccoli.
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Region: Singaporean