Braised Belly Pork with Fresh Squid

Ingredients:
Belly Pork (approx 8" x 8")
Fresh large Squid x 1
Star ainse/ chinese peppercorns
ginger x 6-8 slices / spring onion x 1 big bunch
five spice marinate sauce/ light & dark soy sauce/ rock sugar

How to Make:
1. Wash and rinse the whole belly pork and cut into 2 rectangular pc.

2. Remove the eyes and the hard skins of the squid. Cut the big center part into 2 pieces and the tentacles into a few pieces.

3. Boil a big pot of water and add the spring onion and ginger. Then blanch the belly pork for approx 20-30 min until you can stick a chopstick inside the centre of the pork. Remove pork and set aside.

4. Add the squid to the same pot of ginger spring onion water and blanch for 15-20 min. Then remove and set aside.

5. Using a new pot which is deep, fix your marinate - approx 1/4 part light soy sauce, 1/2 part five spice marinate, 1 part dark soy sauce and 2 part water, then add a bunch of star ainse & chinese peppercorns. Multiply the above portions until the pork and squid are fully submerged under the liquid, then bring to boil, adding rock sugar until desired taste is achieved. Braised the pork and squid at low heat for 2 - 2.5 hrs until they are soft enough. 

** beware that the longer you cook, the more condensed/saltiness of the sauce. So you can prepare the marinate sauce at the beginning a lighter in taste as you can always add more soy sauce or five spice marinate sauce later. But if you start your marinate/sauce very strong taste at the beginning, it's more difficult to adjust to lighter taste except by adding water which is not too ideal.

6. Cut and slice the pork and squid. Adjust taste of the sauce. Adjust consistency of the sauce with cornflour solution.

7. Pour sauce on top of the pork and squid and serve with a bowl of rice.

Enjoy!