Friday, July 9, 2010

Caramel Sesame Seed Pork Recipe

Imagine the tiny sesame seeds aroma bursting in your mouth every time you bite them with your teeth! Well, for this recipe I sprinkled some sesame seeds on the dish as garnish and also additional flavours. For best result use pork belly or any part that have a little bit of fat. To make the pork tender, you can boil, steam or cook them in the pressure cooker. If you don’t want to do that or find it a hassle, you just have to cut the pork belly into thin slice.

Pork Belly, 500 gms, cut into cubes
Dark Soya Sauce, 1 teaspoon
Light Soya Sauce, 1 tablespoon
Shao Shing Chiew (Chinese cooking wine), 1 tablespoon (For better result you can use Rose wine)
Pepper, a dash
Garlic, 3 pips, chopped finely
Salt to taste
Caramel, melt 2 tablespoon of sugar in a pan until they turned golden brown
Sesame seeds, 1 tablespoon, lightly toasted

Boil pork belly until they turn soft and drain away excess water or you can keep them to be made into the gravy. Heat up pan and put in a little oil. Saute garlic until fragrant and add in the soften pork belly. Add light soya sauce, dark soya sauce, shao shing chiew, pepper, salt to taste and caramel. Pour the pork into a serving plate. Garnish with sesame seeds before serving.


manglish said...

hmmmm yum yum...but looked like they are in a caramel soup like tat keh...hahahhaha

Somewhere in Singapore said...

hehe... i prefer chicken...

Mei Teng said...

I prefer chicken too :)

AL said...

Umm I just had that yesterday, yummy!

Caroline Ng May Ling said...

gosh! one of my fav dish! :3 now craving for this pula. T.T

reanaclaire said...

very original with the sesame seeds.. yes they add flavor and deco too..

suituapui said...

Wah! I think we have something like this at some restaurants here... Real nice! You can turn professional already lor! LOL!!!

Ayie said...

i am torn between getting a pressure cooker or slow cooker...though pressure cooker cuts cooking time in half


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