The KaiKai Book

INGREDIENTS: 1kg pork belly 500g sea cucumber 12 dried chinese mushrooms (soaked) 2 packs baby bok choy Ingredients Marinate: 1 tbsp Lee Kum Kee Premium Oyster Sauce 1 tbsp Lee Kum Kee Superior Dark Soy Sauce 1 tbsp hua tiao wine Ingredients Braising sauce: 1 tbsp oil 2 tbsp Lee Kum Kee Minced Garlic 2 tbsp Lee Kum Kee Minced Ginger 1.2 litres msg free chicken broth 2 tbsp Lee Kum Kee Premium Light Soy Sauce 2 tbsp Lee Kum Kee Premium Dark Soy Sauce 3 tbsp Lee Kum Kee Premium Oyster sauce 1 tsp Five spice powder 25g rock sugar 4 tbsp cornstarch solution COOKING METHOD Blanch pork belly for 10 minutes, cut into 1 inch thick slices. Marinate blanched pork belly slices with oyster sauce, dark soy sauce and hua tiao wine Mix well and set aside for 1 hour. In a deep pan, heat oil minced garlic and ginger, stir fry until fragrant. Add chinese mushrooms and stir fry for another 1 minute. Add chicken broth and bring to simmer. Season with oyster sauce, light soy sauce, dark soy sauce, five spice powder and rock sugar. Mix well and add marinated pork belly slices. Bring to boil, cover and lower heat. Simmer on low heat for 1.5 to 2 hours. Ladle excess oil from the surface. Add sea cucumber, mix well and continue to boil for another 30 minutes. Blanch bok choy to preference and lay out in a ring on the serving dish. Remove pork belly slices from braised and set aside, thicken sauce with cornstarch solution. Scoop mushroom and sea cucumbers in the center of serving dish, place pork belly slices on top and drizzle with sauce.