Tuesday, March 1, 2011

Teochew Braised Duck & Braised Pork Belly (Lor Ark Lor Bak)

This dish of Braised Duck, meat & bean curd is a very popular dish in my family.  My grandma makes this dish during special occasion or family gatherings.  

The sauce can be reused for many days and it gets better everyday as the spices infuses into the sauce with time.  It goes very well with chicken, duck, pork, liver, gizzards, pigs intestine, pig skin and bean curd too.

For this recipe, I'll be cooking just the duck, pork belly and 2 different kinds of bean curd.  The Firm ones and the dried bean curd puffs.


1 Large duck (Get one tat can fit into your biggest pot without cutting it up)
Pork belly
Firm bean curd
Dried bean curd puff
Hard boil Eggs (Depends on how many egg you want to eat)
1/2 bottle of dark soya sauce (premium type)
2 stalks of lemon grass (just the white portion, bruised and trimmed)
1 thumb size galangal
a few whole shallots (Remove skin and smash)
A few cloves
a few star anise pods
Two piece of cinnamon
1 teaspoon black peppercorn

How to cook

Rub duck with salt inside and out, set aside.

In a large pot, add a little oil, put shallots, lemongrass, galangal & spices into the hot oil and fry till fragrance.

Add dark soy sauce and 2 bowls of water, bring to boil.

Lower duck & pork belly into the pot, add water to almost cover the duck

First 20mins you have to baste the duck every 5 mins so the colour will be even.  Then cover and simmer for another 45mins - 1 hour till duck is cooked & tender.  Remember to flip the duck half way to ensure it's evenly cooked & coloured.

Remove the duck & pork belly, set aside.  Add egg and bean curd and bean curd skin in the pot.  Let it boil for 30mins and leave it to soak for an hour or so.

Remove and set aside to cool.

Cut and serve with rice.  Gravy can be used for the rice too.  Drizzle some hot gravy on the meat before serving.

Monica Eng

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