Living away from my parents ain't that bad but it has it's cons. Besides missing them, the other major con is that if I get hungry I can't just go "MUM! is there any food?", furthermore I'm in Australia... not in Malaysia, where there are food stalls everywhere , running most of the time... so I can't just run out and get some food and except for McDonalds( There is only so much McWhatever one can take).
When I moved out, missing both the street stalls and mom's cooking... I had to do something about it. Like a true addict, I started sourcing other means of food... I found a restaurant and began purchasing food. Unfortunately at that time, I was a poor student, so by the 2nd day or so I felt the pinch, then I tried Baked beans and that didn't really cut it as well...
Pork Cracking - Crunch!
So I began to cooking quite a fair bit... trying new things...experimenting and trying to imitate or replicate some of the dishes I loved. There were days, where the dishes I put up just looked like what I wanted it to be but tasted real bad... and times where it tasted and looked bad too... but when the moons are lined and the winds blow in the right direction... Success happens...
Success like this "Buta kakuni" or braised pork. ( punches fist in the air)
most important - Pork belly strips
sliced thick ginger & sliced thin spring onion,2 cloves of garlic crushed,water1/4 cup of mirin,1 tablespoon sugar or to taste,2 tablespoon sake,1/4 cup soy sauce &kombu ( seaweed stock) (if available)
Fry pork belly on each of the sides. If you wish, you could cut out the skin to make some cracking. In another pot, boil all the other ingredients. Once the pork belly turns golden. Place it in the pot, make sure the water covers most of the meat. Boil for 2 hours, but make sure you keep an eye on the water level. Let it rest in the pot for 10-15 minutes for the flavors to sip in. All ready to serve...