Cooked lunch today for the family. Had rice with some Chinese stewed pork belly cuts.
For the pork belly, I first blanched it with hot water for about 3 minutes. This is to remove any scum on the meat and make it a cleaner tasting dish. Doing this makes a lot of difference to the end result of the dish and especially more obvious with stews. The gravy in stew taste better and the meat taste sweeter.
I cooked the pork belly with, light soy sauce, dark soy sauce, and some oyster sauce and seasoned with salt and a special blend of 13 spices. This 13 spice mix was recommended by a friend and its very convenient to use and makes any meat dish super flavorful.
I added in water and cooked it with the lid on for about 1 hour. Very happy with the result today. The pork was tender, juicy, and packed full of flavor.
