Braised Pork Belly with Sea Treasures in Claypot - New!
A slab of Dutch pork belly is poached in stock for 45 minutes, then set aside. The same stock is reduced to a flavourful gravy by slow cooking for five hours with fragrant additions of spring onions, garlic, ginger, oyster sauce and chilli. The pork belly is then steamed together with the gravy for a further three hours, resulting in a mouth-wateringly tender piece of meat. In the meantime, Australian 10-head abalones, sea cucumber, dried oysters, dried scallops, flower mushrooms, 'fa cai' (black moss), gluten puffs and Tianjin cabbage are cooked seperately. All ingredients are combined before serving, making it a perfect celebratory dish. The claypot is included for takeaways.