Ken shares his braised pork belly recipe with CBC!
As part of Asian Heritage Month, CBC chatted with Ken about his love of cooking, his advice for newbie cooks, and his recipe for braised pork belly!
If you're new to cooking, especially with Asian food, here is Ken's advice:
"Don't think too much about the final product; think about the act of cooking for someone or for yourself. The consequences of burning a dish or adding sugar instead of salt only cost some ingredients. In the end, you still created a meal you can laugh about and have fun with.
"You learn best when you make mistakes and when you attempt the dish again, you'll know what to look out for! Cook to share or nurture yourself. That is the heart of Asian cuisine and many cuisines out there."
Now give his braised pork belly recipe a try!
Braised Pork Belly Recipe
- 1-2 lbs Pork Belly
- 6 pcs of Canned Lychee in Syrup
- 150g Lychee syrup
- 6 Salted Plums
- 6 Umeboshi
- 4 Perilla Leaves
- 150g Glutinous Rice Wine
- 120g Water
- 150g Soy
- Optional: Steamed Rice
- Cut your pork belly into smaller chunks; around ½ pound chunks
- Measure all your ingredients in a pot and slowly bring to a simmer
- Let it simmer for 2 hours. Remove the pot from the heat and let it cool for at least an hour. If you have time, let the bellies cool overnight and completely take in all the flavours from the broth.
- Slice the bellies into 1cm slices and gently heat them up in a bit of broth or they can be enjoyed cold (slice a little thinner, ½ cm)
- Best served with a bowl of steamed rice