one of my favourite

"I do."

You won't believe me. Counting the times I posted about eating healthy, how my salads tasted so good the way it is, and how my friends tease me saying that I eat nothing but bird food.
They didn't much bother me.
I eat what I eat, and it's always at my own will.

Being so stubborn, it's hard to change what I think as soon as I have decided. Same goes for everything.

I personally am not a fan of pork belly..
but if you would ask me whether I like eating tung poh yuk (Chinese Stewed Pork)..
Yes, but would you believe me?

I don't like the fatty part of the meat. It's so jelly like it feels scary biting into it.
But I clearly understand people who do and I have nothing against it.
This classic Chinese braised dish is always done with the pork belly cuts where (people say), the
fats just melts in your mouth. I don't think I'm curious enough to try how it feels like but I'm sure many of you could tell me so.

I wouldn't say it's a Traditional Tung Poh Yuk recipe as Mum didn't use any spices in her recipe.
Anyhow, if I were to make this, I will still do it her way because it tastes soooo delicious :)

How could I resist.. yum yum :)

Chinese Braised Pork Belly, 東坡肉 (wannabee)
(Mum's Recipe)

600g pork belly, cut into pieces
4 stalks of spring onions, use white portions only
5 slices of ginger
3 clovesof garlic, chopped
2 Tbsp cooking oil

seasoning:
1Tbsp dark soy sauce
1 1/2 Tbsp light soy sauce
1 tsp fine salt
1 Cup of water
2 Tbsp Chinese Cooking Wine
a dash of white pepper

thickening:
1/2 Tbsp cornflour dissolved in 1Tbsp of water

Method:

Heat up a pot with oil, saute ginger, garlic and spring onion until fragrant.
Add pork and stir fry for 5mins.
Add in the rest of the ingredients and seasoning except for Chinese Cooking Wine.
Simmer for 50mins.

When pork is tender, add in cooking wine and pepper to taste.
To thicken the gravy, add in cornflour mixture.