Comments on My Wok Life: Chinese Braised (Pork Belly & Egg) in the Croak Po...

Hi Maria, Yes, you may use chicken, and even bee...

2011-08-12T18:06:05.080+08:00

Hi Maria,

Yes, you may use chicken, and even beef. But, if you were to cook chicken, I would rather you cook the braised chicken using my Stew Chicken with five spice recipe. check it out!

Hi Patricia, It really looks yummy, Wondering ca...

2011-08-11T12:43:13.356+08:00

Hi Patricia,

It really looks yummy, Wondering can I do this with chicken. If so, and I am using the slow cooker, do I still need to saute chicken and braise in slow cooker for 5 hours?

Regards, Maria

Hi Patrica, I think its the star anise that the o...

2011-06-17T13:40:18.762+08:00

Hi Patrica,

I think its the star anise that the overpowering the smell.

Added 1 litre of water coz i double the ingredient as mentioned earlier by adding 4 cups of water which is 1 litre. :)

I did it again this time but using chicken feets, it was heaven! thank you for your receipe. :)

Hi Kelvin, Not too sure which is the main 'cu...

2011-06-08T16:11:10.232+08:00

Hi Kelvin,

Not too sure which is the main 'culprit', but for 1L of water, I reckoned 3 star anise, 1 cinamon stick and maybe just 5-6 cloves, though 8 should be fine.

But... why the 1L water? :)

Dear Patricia, thank you for receipe! It was very...

2011-06-07T17:02:04.415+08:00

Dear Patricia,

thank you for receipe! It was very authentic.
I used your receipe and do a double portion and increase all the ingredient by double.

After putting in the slow cooker for about 12 hours, the pork are very nicely done, however there is a spice which was overpowering the smell, not sure if it is the clove, cinamon or star anise.

I added 6 star anise, 8 cloves & 2 Cinamon sticks to 1 litre of water.

It was my first attempt. Although the herb smell is over powering but it is still tasty. Kindly advise if which herb can be reduced?

I tried this recipe last night and found it SO sal...

2011-01-06T22:40:17.919+08:00

I tried this recipe last night and found it SO salty, which was a shame. However the pork was beautifully tender.

I added two tablespoon of honey and a couple of slices of ginger to the dish and cooked for longer. It turned out very good.

I expect this was as I only had shaoxing and not mirin. Thanks for the recipe!

Hi Joyce, Get from supermarkets or neighborhood ...

2010-11-02T18:15:02.150+08:00

Hi Joyce,

Get from supermarkets or neighborhood minimarts or provision shops.

It's easily found in Singapore.

Hi Patrica, Happened to chance upon your blog wh...

2010-11-02T16:00:06.026+08:00

Hi Patrica,

Happened to chance upon your blog when I was looking for ideas for dinner. Thanks for posting recipes that are easy to follow. They all look so yummy. Will definitely be trying the braised recipe out. But I have 2 questions:
- Where do you get the seasoning for the braising sauce?
- Can the meat keep for long?

Appreciate your advice. Tks.

Cheers, Joyce

Hi Shermaine, Sure you may use normal pot. Good i...

2010-09-03T20:34:36.114+08:00

Hi Shermaine,

Sure you may use normal pot. Good if have claypot, otherwise stainless steel or glass pot.

Just simmer on low fire till meat tender enough.

Hi Patricia, Looks delicious! I'm going to tr...

2010-09-03T19:20:34.420+08:00

Hi Patricia,

Looks delicious! I'm going to try them this weekend! I do not have a slow cooker at home. Can I just use normal pot?

Email from Norman to My Wok Life yesterday as belo...

2010-08-28T14:26:56.463+08:00

Email from Norman to My Wok Life yesterday as below:

Hi Patricia,
Just wanted to express my thanks for your wonderful recipes. I am a fan of braised pork belly (from my childhood), and your writeup has really inspired me.
I have noticed that the Singaporean versions usually marinates the pork first, rather than just cook it. Any comments on the difference? Also, I wonder how I can keep the meat super tender as there are times it comes out a bit hard.

Sincerely,
Norman C. Koo

REPLY:
Hi Norman,

Thanks of your email and complements in my recipes.
I hope you do like them...

As for the difference btw marinated and non-marinated pork, I personally find that the marinated version does make difference in term of flavor of the meat. Marination helps to get the seasoning penetrated into the meat making it more tasty, whilst the non marinated meat seems to taste more bland when you eat it. Same goes to marination for chicken meat.

The only meat does not quite need to marinate is seafood eg fish, clams, etc, as it's natural seafood flavour is the best as long as it's fresh.

However, long cooking does helps pork or chicken to maximize it's flavour even without much marinating, in some cases like long braising.

To cook pork meat to super tender, use pork belly or should butt instead of loin. And long cooking time will help to tenderize the meat, for example, braise in slow cooker.

As for pan frying, use the back of the knife to hammer the meat, or use some natural meat tenderizer in powder form to do the job.

Hope my reply helps.

Great you tried. Well, it all depend on personal p...

2010-08-28T14:12:05.536+08:00

Great you tried. Well, it all depend on personal preference and seasonal tastebuds of individual. Go ahead with your mum's recipe instead if mine then... :)

I finally made the dish, good, but not as good as ...

2010-08-28T12:18:17.909+08:00

I finally made the dish, good, but not as good as my mother's. Thank you for posting the recipe.

Hi Anni Mu, Sure thing. Please share with me your...

2010-07-15T22:39:37.272+08:00

Hi Anni Mu,

Sure thing. Please share with me your cooking experience after that...

Yes, I know how to make zhong zi, but long time did not make since it needs a large wok to boil the zhongzi for long hours, too. However, I hope I will have the time to do it again sooner possible. :)

I grew up in Taiwan and my mother used to make thi...

2010-07-15T03:16:20.186+08:00

I grew up in Taiwan and my mother used to make this all the time. My mom has since passes and I never learned to cook all the yummy dishes she used to make. I found your recipe doing a series of searches and finally got your site. I can't wait to try it! Will let you know how it turns out! Do you know how to make zhongzi also?

I grew up in Taiwan and my mother used to make thi...

2010-07-15T03:16:20.185+08:00

I have been visiting your blog and found it very u...

2010-05-04T21:24:01.593+08:00

I have been visiting your blog and found it very useful. Today I have made the chinese braised for my family and all of them love it. Although I don't eat pork but I'm happy to see everyone in the family enjoy eating this dish. Thank you for sharing your receipes.

I was wondering what to cook for tomorrow. I am gl...

2010-01-26T16:27:54.331+08:00

I was wondering what to cook for tomorrow. I am glad that you shared this. I have some pork bellies in the freezer. It has been staying there for days now. Thanks.

Hey there! I just read over your recipe and I will...

2010-01-26T14:55:57.663+08:00

Hey there! I just read over your recipe and I will be making it! I just bought 2 slabs of pork belly and will prepare it tomorrow for overnite marination. This is comfort food at its best! I think my family will enjoy this immensely! I will prepare yellow saffron rice instead white rice. I think it will add a lovely contrast to this dish! Thanks for recipe.Stephanie.

Hi Patrica This is just great for weekend dinner ...

2010-01-22T10:08:22.018+08:00

Hi Patrica

This is just great for weekend dinner ~ leave it to cook while we go out shopping for CNY haha

Have a great weekend too :)

traci