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Chinese Spices

$5.10

Use hand in hand with our Five Spice Fine Blend to cook a Chinese pork belly braise, or locally known as Lor Bak/Tau Yu Bak. Specially sourced and selected raw spices, you have our assurance that these spices can actually flavour your dish.

Comprised of: Cloves, Cinnamon Stick, Cardamom Pods & Star Anise.

Sorted and packed in Singapore.

Packed in food grade resealable spice pouch.

P.s Product image is for illustration purpose only.

Net Weight 20g

Category:

A guide on how to cook Braised Pork Belly

Prepare:

4 hard boiled eggs peeled

500g pork belly

2 tbsp dark soy sauce

Half a packet of Chinese Spices

1/2 tsp Five Spice Fine Blend

400ml water

1.5 bulbs garlic unpeeled

1 tbsp rock sugar to taste

White pepper ground to taste

Light soya sauce to taste

Directions:

1. Slice pork belly to bite-sized pieces and marinate with some Five Spice Fine Blend.

2. In a large stew pot, add water and all the ingredients.

3. Bring to a boil, then lower heat to a simmer (with the lid partially closed) for about an hour, or until the meat is tender.

4. Add water a little at a time so as to avoid the stew from drying out.

5. Add hard-boiled eggs during the last 10 minutes of simmering.

Serve with rice or steamed buns.

Weight 26 g

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