If you prefer authentic Chinese cuisine, here is a recipe sent to us by Chef Sam Wong of EEst restaurant, The Westin Gurgaon, New Delhi.
Double cooked braised Belgium pork bellyIngredients
250 gm Belgium pork belly
50 gm broccoli floret
40 gm snow peas, de-stringed
30 gm asparagus, about 6 cm long
10 gm garlic, chopped
10 gm oyster sauce
5 ml dark soy sauce
5 ml light soy sauce
2 gm chicken broth powder
120 ml basic clear stock
10 gm potato starch, diluted
10 gms chilli bean sauce
Method
Bring the pork belly to boil for about 30 minutes. Remove and strain. In a wok, wear away the fats of the belly. Remove and blanch with hot water.
Next, sauté the garlic, add the vegetables and the sauce, boil. Pour in the pork belly and braise for about three minutes. Starch with potato flour and serve hot.
Chef Sam Wong is the Chef de Cuisine (Chinese) at EEST restaurant in The Westin Gurgaon, New Delhi. Prior to joining the hotel, Chef Wong was Chef De Cuisine at ChaoBella, the Chinese and Italian restaurant at Crowne Plaza Today New Delhi Okhla. His culinary journey spanning over 27 years boasts many celebrated hospitality brands.
Passionate about food, he loves experimenting with flavours and is on a constant quest to serve his guests with the finest of culinary offerings.
