Had been lagging behind blog posts (and have some overdue ones, sorry!), and this month of July seems quite crazy for me.
When I have time these days, I’d rather sleep than bake or cook, unless necessary. LOL. I thought during 2nd trimester I wouldn’t feel so tired, but waking up twice in the night makes me really tired during day time. So I usually snooze my weekend afternoons away.
And now, after being pregnant, I try to cook for lunch, since school’s food is not always very good.
Sometime back, I tried out Just One Cookbook’s Honey Pork (Belly), and it’s a hit every time I cook this!
I love the sweet and savoury sauce, just goes very well with rice. Original recipe suggested spinach to go along with the pork, I replaced with blanched broccoli and cherry tomatoes. I have also changed the pork belly to tenderloin, because I don’t enjoy the fats ;p
Honey Pork (Belly) – Recipe Adapted from Just One Cookbook
– 350g pork belly *I replaced with pork tenderloin, sliced and flattened
– 2 tbsp honey
– 2 tbsp soy sauce *I used 1 tbsp of light and dark soy sauce respectively
– 1 tbsp oyster sauce
– 2 garlic cloves *I used 3 cloves cos we love garlic lol
1. Slice pork belly into 1/4 inch (6-7mm) pieces. Mince garlic cloves.
2. Heat oil in a large frying pan and start cooking pork belly on high heat when the frying pan is hot. The oil might splatter so you can use a splatter screen to avoid mess in your kitchen.
3. When both side of pork belly is nicely browned, turn off the heat. Wipe off the excess oil completely.
4. Turn the heat back on to medium heat and add Seasonings (honey, soy sauce, oyster sauce, garlic). Cook over medium heat until the meat start to have nice glaze. Try not to burn the sauce.
5. Enjoy the juicy flavorful meat with blanched spinach to balance out the palate. Place blanched spinach over a bowl of rice. Lay pieces of pork belly on top and drizzle Japanese mayonnaise with sprinkle of Ichimi Togarashi. The mayonnaise goes amazingly well with the salty sweet sauce.