The first time I went over to Jax’s family for their Chinese New Year dinner, her mom cooked a Red Meat dish that I absolutely fell in love with! I knew on my first bite that I’d have to start making it myself!
Why Bloodsport? Simply because it’s my favourite movie of all time!
This is pretty easy to make, as you don’t need to be precise with any of your measurements. You can pretty much add whatever Chinese ingredient you have and it will taste awesome!
- Pork Belly
- Brown Sugar
- Light Soy Sauce
- Dark Soy Sauce
- Cooking Wine
- Hoi Sin Sauce
- Chilli Sauce
The first step is to slice your pork belly.
Next clean the meat. In Chinese households, this is done by boiling water, throwing your meat in, and then once the water comes to a boil again, throw it out and put fresh water in.
The pork belly won’t be any where near cooked yet!
Grab a hot frying pan with some oil, and sear each piece.
Throw in the brown sugar, and continue frying. Now would be a good time to transfer it over to a large pot. A Dutch Oven works great for this recipe!
It should become golden brown, and smell super fragrant. Add in your dark and light soy at this stage. Also add in some cooking wine.
Chop up your staples next — onions and garlic.
Throw it all into the pot.
Add in the heat! Chilli, more chilli, and more chilli!
Add in the fried tofu near the end.
To make it Red Meat, put a few drops of red dye into the pot.
For a secret ingredient to make people keep coming back, add in some Brandy 🙂
Put the lid on, and let it braise for a solid 45 minutes over a low-medium heat.
In a side pot, medium-boil some eggs. The goal is to have a soft yolk that isn’t runny, but not rock hard either. Peel off the shells, and then score the sides so that the sauce can get into them. Throw them in right before service.
Give everything a quick stir, and then it’s ready!
Service with rice and veggies for a complete meal.
Ta da! There you have it! Bloodsport Braised Pork Belly! The meat will be extra tender, and the fat will melt in your mouth. The tofu soaks up all of the flavouring, and can you ever go wrong with eggs!