Have I enticed you enough from the title of this post? It’s not just any parts, it’s my favorite part, the pork belly meat. Sinful and gross as the pork belly may seems to some of you, especially girls, but it’s heavenly to me.

In my younger days, there were 2 different parts of pork in our frequent braised pork dish (卤肉) that Mum cooked for dinner. They were lean meat（瘦肉）and pork belly meat(三层肉). I love the pork belly, while my brother flicks them away. Be it braised or roasted, it doesn’t matter. I like them anyway. I love how chewy the pork skin are for my braised pork belly meat, but they can’t be too soft, which can be a bit gross to swallow. Mum used to cook them with bittergourd but she has now replace pork belly with chicken wings, which are more well-loved by my nieces. And not forgetting, my favorite bun of all buns, the kong bak bao (扣肉包).

When it comes to roasted pork belly (烧肉), the crispy crackling skin is a must. 三层 means 3 layers. I am guessing the 3 layers means the skin, the fats and the meat. So I detest those with just skin and fats, but no meat at all. There should be a balance, crackling skin, with some fats and meat. Whenever there are leftover roasted pork belly we bought for dinner, they are stir-fried the next day with lots of garlic, mum’s chilli paste and dark soya sauce. B had learnt to enjoy this leftover dish since I brought him home for dinner a few years ago.

Growing up from a family that eats pork almost daily, I find it hard to comprehend the fact that some of my friends do not eat pork. They hate the porky smell and worst of all, the fats. Give me pork any time, I’d take it. I prefer it to chicken, which I get sick after eating too much. The feeling of eating a perfectly cooked pork belly and pig trotters makes me contented. I really enjoy eating them.

As much as I love them, I must say it’s sad that I’ve started controlling the intake these 2 years. When I say “Pork Belly, come Dance to my Belly”, it not as rejoicing as it is 10 years ago. Donkey years back, everyone tells me, “Hey, you skinny bamboo, you can afford it.” I never seems to put on weight since I started schooling. And I really think that it was a blissful thing to not put on weight even when I like eating fatty stuffs. But NOW, people who have never met me for a long time are shocked that I CAN actually put on so much weight. Pants are getting tighter now, metabolism has slowed down A LOT. I don’t think I can afford it now. *chuckles*

However, I still love my pork belly. Everything in moderation should be fine. Below is just a simple dish B taught me. I never had pork belly eaten this way. It’s one of the 陈家私房菜. You can replace them with lean meat. It is light and simple to whip up, yet still satisfying for me.

Pork Belly with Black Dipping Sauce
Serves 2

250g pork belly meat (or any portion you would like to cook)
1/3 chicken stock cube

Dipping sauce
1tbsp dark soya sauce
½ tsp homemade chilli paste or chopped chilli padi
a dash of sesame oil

Easy enough?

Few months ago, ovenhaven was really nice to pass me the Nice Matters Award. I’ve forgotten to mention it till now. Thanks, dearie.