Wednesday, May 28, 2008

PORK BELLY LONGBEANS IN SA'CHA SAUCE


INGREDIENTS

● 1 Bunch Longbeans (12 stalk) ● 1 Clove Minced Garlic ● 1 Tbsp. Sa'Cha Chiang ● 1 1¼" Wide Strip of Pork Belly ● 2 Tbsp. Cornflour ● ½ Cup Water


This is a twist to the old longbeans fry. The beans used is a thinner and longer hybrid that have been grown locally recently. Taiwanese Sa'Cha Chiang, which is like a dry shrimps sambal paste minus the chilli, is used here.

I only used about a dozen slices (about 100 gm.) of the whole strip of cooked pork belly. Braising the fried pork belly releases its cornflour coating, thus thickening the sauce a bit, giving it a smooth glistened look and feel.


METHOD
Boil the pork belly in water with 2 tsp.of salt for ½ hour. Then remove and let it cool before slicing.

I've added cabbage leaves into the water to make soup base for use in another dish.
Blanch the whole longbeans for about a minute. Rinse in water to cool. Then knot the beans as shown above, leaving ¾" stalk on both ends.

Slice the cooked pork belly in ¼" thickness. Coat with cornflour.

Deep fry the coated meat until golden brown.

Fry the minced garlic in 3 tbsp. of oil for a while before putting in a tbsp. of Sa'Cha Chiang. Stir to mix throughly.

Then put in the fried pork belly to have them fully coated with the sauce.

Throw in the knotted beans. Toss and turn for about ½ a minute to mix with the sauce-covered meat. Finally pour in ½ a cup of water and let it braise for another 3 minutes, covered. Season and serve. If you prefer chrunchy meat, braise the beans first before throwing in the meat just before serving.


I bought some longbeans the next day to take to Sibu. See other people's take on the longbeans on Thursday.

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As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

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