Braised Pork Belly

Ingredients:

1 lb Pork Belly
1 bulb of Garlic
3 slices of Ginger
2 whole Star Anise
2 tbsp Cane Sugar
1 tsp whole Peppercorns
4 whole Dried Red Chillies (or more if you prefer a spicier taste)
1/2 cup of Soy Sauce (according to taste)
2 tbsp of Dark Soy Sauce
2 tbsp Chinese Shao Xing Cooking Wine
White Pepper (to taste)
3 cups of Water
2 Hard Boiled Eggs (or more according to preference)


Instructions:

First pan sear the pork belly for 10 minutes (make sure it's already dry, pat with kitchen towel to remove excess water from washing) Add in the ginger and garlic into the pan and stir fry for another 1 minute before adding in the remaining of all ingredients. Braise for around 2-3 hours or more until the pork belly becomes tender and the eggs have absorbed the sauce and turns dark brown in color. Continue to braise until the liquid is reduced to a thicker consistency.

Garnish with chopped spring onions and it's best served with hot steamed white rice!

Peanut Rice Porridge with Assorted Eggs

Rainy days, wilting leaves, chilly temperatures... ol' Autumn is here again. A bowl of hot rice porridge is the best way to stay warm, with spicy ginger, tiny bits of salty eggs and crunchy-to-every-single-bite peanuts for added texture. My fingers are already freezing now as I type, so I'll just cut the crap and get right into the recipe!

Ingredients:

1 cup of Normal White Rice
1 Salted Egg (chopped into small pieces)
1 Century Egg (chopped into small pieces)
1/2 cup of Peanuts (with the skin intact for the precious nutrients!)
Ginger (thinly sliced)
Scallions (finely chopped)
Cilantro (finely chopped)
White Pepper Powder
Salt
Chicken Bouillon/Powder/Soup Stock

Instructions:

Wash and cook 1 cup of rice with 6 cups of water together with the peanuts in a pot (non-stick preferred) under high heat until it slowly becomes starchy. Stir occasionally to prevent it from getting a burned bottom. Turn down the heat and cook for another 30 minutes with low heat. Remember to add water occasionally to maintain a watery consistency and not dried out.

Then, add in the Chicken Bouillon and salt for added flavour and then followed by the Salted egg and Century egg. Mix everything throughly and continue to cook under low heat until a desired porridge consistency is reached.

Serve with chopped cilantro, scallions, ginger, soy sauce and a few dashes of white pepper powder.