Braised Pork Belly with dried mushrooms and dried tofu skin.
Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, braised pork belly with dried mushrooms and dried tofu skin. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Braised Pork Belly with dried mushrooms and dried tofu skin is one of the most popular of current trending foods on earth. It's appreciated by millions daily. It's easy, it is fast, it tastes delicious. Braised Pork Belly with dried mushrooms and dried tofu skin is something which I've loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have braised pork belly with dried mushrooms and dried tofu skin using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Braised Pork Belly with dried mushrooms and dried tofu skin:
- {Get of Pork Belly.
- {Make ready of dried shitake mushrooms.
- {Make ready of dried tofu skin.
- {Take of water.
- {Prepare of black vinegar.
- {Take of dark soy sauce.
- {Prepare of oyster sauce.
- {Make ready of garlic.
- {Make ready of ginger x 2ea.
- {Get of brown sugar.
- {Take of ea dried chili(can add more if you want more spicy).
- {Prepare of cooking oil.
- {Take of Black pepper.
Steps to make Braised Pork Belly with dried mushrooms and dried tofu skin:
- Cut pork belly into cube shape and boiled for 10 minutes together with 1inch of ginger.
- After 10 minutes, toss belly and let it dry.
- Heat oil inside cooking pot, put ginger, garlic and dried chili. Once ready put pork belly. Stir until reach golden brown.
- Pour 1000ml of water or until the meat totally submerged. Once water boiled put soy sauce, dark vinegar and oyster sauce. Stir thoroughly until mixed evenly..
- Pour brown sugar(optionally) if you want more sweet and black pepper for more spicy.
- After a while put dried mushrooms and dried tofu skin inside pot. Cooked for at least 1hrs in total before ready to serve.
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