Wednesday, 28 January 2015

Flavorful Braised Pork Belly with Pumpkin

My goodness, time really flies and 2015 is entering its second month soon.  My sincere apologies to all for not posting anything since New Year and not visiting my fellow bloggers' cyberhome.  Well, I have been very occupied with a new project (it's a good start for me in 2015; new project means extra pocket money for me, besides my full-time job...yeah! ) which I have been rushing to meet its dateline since I came back from my year-end holidays.  Well, to all who sent their greetings and wishes last year, I thank you from the bottom of my heart and may you all enjoy good health and prosperity in whatever you are doing.
Here's my 1st post for 2015 and I hope you all like this simple but very flavorful Asian braised pork belly with pumpkin.  If you wish to know the health benefits of pumpkin, click the pic  below for more info.

Flavorful Braised Pork Belly with Pumpkin
Ingredients :
- 1 strip of pork belly (blanched and cut into bite size)
- 1 bowl of cubed pumpkin (with the skin intact)
- 1 thumb sized ginger (crushed)
- 1 tbsp fermented black beans (tau si)
- soy sauce to taste
- water
- Cooking oil
Method :
1)  Heat some oil in a pan or wok.
2)  Saute ginger and  fermented black beans until aromatic.
3)  Add cubed pork belly and stir fry for awhile.  Mix well.
4)  Add water until it covers the meat.
5)  Cover and let it boil at high heat for 5 minutes.  Then lower the heat and simmer until the meat is cooked and tender.  This takes about 35 to 45 minutes depending on the type of pot used.  I used AMC medium pot.  Add more water if you prefer more gravy.

6)  When the the meat is cooked and gravy thickened, add cubed pumpkin.

7) Cover and continue to cook until the pumpkin is cooked and soft.  This takes about 5 to 8 minutes.  Add soy sauce to taste.  Stir and mix well.
8)  Serve hot with steamed rice.
A very simple yet flavorful dish
You can substitute pork belly with chicken too. 
A homey dish which our family have never get tired of it since our grandma days.
Note :  No salt is added as the fermented black beans itself is already salty.  

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  1. Ohhh!!! drool all the way. Love the sinful pork belly pieces. My all time fav though I don't cook at home because hub is pork free.

    1. Hi Nava, yes, this is also our all time favorite dish. Thanks for dropping by and regards :)

  2. Yummy and delicious braised pork belly...... :)

  3. Hi Ivy! First thing I want to say is "Bring out the sambal belacan!" hah..hah... Your dish looks so delicious and best eaten with lots of rice!

    1. Hi Phong Hong, yes, I forgot about the sambal belacan!!! Aisey... never mind will definitely serve this with our favorite sambal belacan in future. Thanks for dropping by and regards :)

  4. simply damn delicious and comforting pork belly recipe, btw i just had crispy roasted pork belly with pumpkin puree...

  5. Hi Ivy,
    Such a delicious dish, and we love pumpkins!
    I have been slacking my visits in bloggerland too, am busy with my school going kids this year. My time is fully occupied, even have to plan the time to cook for the day!
    Happy Valentine's Day!

  6. Hi dearest Ivy, I am not a pork eater not that I can't but I just don't..hehehe.. weird me and my hubby is always exasperated with me 'cos I don't cook it too. But here the way you cook it look simply delish and would have delighted hubby dearest.. Especially as have never cook it with pumpkin. You are so creative...
    Wishing you and your significant other a blessed Valentine's Day..

  7. Hi Ivy,

    It is a great idea to incorporate pumpkin into a braised pork dish. Sounds very delicious.

    I hope everything is ok for you... I know we all have a hectic days and moments and hope that you are ok eventually. Nice to hear from you again :D


  8. Good luck with your new project, Ivy. Hopefully is has something to do with food! Your Braised Pork Belly with Pumpkin looks delicious! I never think to cook with pumpkin in a savory dish. I'm sure it add a nice flavor and homey looking color.

    Thank you so much for sharing, Ivy...


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