Braised Pork in Oyster Sauce

Everyone needs weekends for relaxing...I especially love Saturdays because it's market day at home and lunch is usually better than usual. There are extra special saturdays when we decide to splurge, like last week when my sister bought crabs and prawns which we made into chili garlic crabs and prawn sinigang. She also asked me to cook braised pork belly which came from last month's Daring Cooks' challenge.

BRAISED PORK BELLY

1.5 kilos pork belly, skin on

250 ml orange juice

1 onion, peeled and sliced thinly

2 cloves garlic, minced

salt

pepper

Wash pork belly. Pat dry, rub with salt and pepper. Place on an oven proof dish (I used a baking pan) pour the orange juice on the belly and scatter the onions and garlic. Cover with aluminum foil, which I completely forgot but had a delicious consequence--the skin became crispy! Roast in a preheated 350 degrees farenheit oven for 4 hours. Take out of the oven, cool in pan and refrigerate overnight.

1/4 cup Oyster Sauce

1/4 cup Stock or water

Salt and Pepper to taste

Take out the belly from the refrigerator, remove the garlic and onions. Chop into cubes. I had to pry off the crispy top and chop it separately. Take about a spoonful of fat from the pan where the belly was roasted, and use that to saute the garlic until fragrant. Mix the Oyster sauce and water and pour it on the garlic, add the chopped pork belly. Cook just until the meat is coated with the sauce and season with salt and pepper, I had to cut back on the salt because the Oyster sauce was flavorful enough. Serve hot.

*Set aside the solidified fat from the baking pan for future use(I will post separately about it).

And there you have it...the pork belly was tender and the skin was crispy. I was hoping there would be leftovers for dinner, but it was wiped out!