Wednesday, 7 August 2013

Braised Pork Belly and White Radish with Sitiawan Homemade Ang Zhao 紅糟 (Wine Lees)

Ayer Tawar, Sitiawan (Manjung district) in Perak is well-known for its homemade red glutinous wine.  Practically, most of the families (esp the older generation)  in Manjung know how to brew red glutinous wine. Besides birthdays, Chinese New Years, during confinement period, new mothers would eat red glutinous wine chicken with Sitiawan handmade mee suah, (click here for the recipe ---> Sitiawan Ang Jiu Mee Suah) which is also a popular delicacy in Sitiawan not to be missed if you happen to visit Sitiawan.  Since I married to my husband, my in-laws who are from Taiping start to love my mum's ang jiu mee suah and her home brewed ang jiu too!
Click here for the recipe --->Sitiawan Ang Jiu Mee Suah

After harvesting the rice wine, we don't throw the lees but store some in the fridge for future use or give it to whoever may want it. Ang Zhao is very versatile in most of the Sitiawan cuisines and it's yummy too. .In case you are interested, here's some of my old posts using ang zhao/wine lees. Just click at the respective link for the full recipe.

Braised Pork Belly and White Radish with Sitiawan Homemade Ang Zhao 紅糟 (Wine Lees) is another dish which my mum likes to cook for us. It's our favourite since young and my late dad's favourite too. It's very easy to prepare and fuss free too.
Ingredients :
- 2 strips of pork belly (sliced and marinated)
- 1/2 bowl black fungus (soaked, washed and finely sliced)
- 1/2 radish (peeled and cut into wedges)
- 2 thumbsised ginger (cut and crushed)
- 1 star anise
Marinade :
- 1 tbsp ang zhao
- 1/2 tsp five spice powder
- salt to taste
- soy sauce to taste
Seasonings : (to taste)
- 2 tbsp red glutinous wine or Chinese cooking wine
- soy sauce
- salt
- a dash of sugar
- dark caramel sauce

Method :
1)  Arrange marinated pork belly at the bottom of a pot or pan.
2)  Add the remaining ingredients on top and pour 3 cups of hot water (or enough water to almost cover all the ingredients) into the pot.
3)  Cover and bring to boil at high heat.
4)  Lower the heat and braise it for about an hour or more or until the meat is soft.  Add hot water if necessary and/or if the meat is still not ready.
5)  When the meat is ready and the gravy is thicken, add seasonings to taste.
6)  Dish out and serve.
Serve with steamed rice or plain buns.
Add extra wine if you love the gravy as it's very yummy :)
This is very ho jiak!

I am submitting this post to Malaysian Food Fest Perak month hosted by WendyinKK of Table for Two….or more

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