Knowing this, she had something up her sleeves when we were questioning what to do with some pork belly we had bought to keep during the long Christmas break.
Like a lightning flash, she announced that she would cook and the kitchen was out of bounds for the hour.
After announcing that everything was in the pot, we counted down as the meat simmered in a concoction of sauces listed below:
500-600 gram of pork belly
2 cups of water
1/2 cup of soya sauce
2 tablespoon of oyster sauce
2 tablespoon of dark soya sauce
1/2 tablespoon of 5 spice powder
1 tablespoon of whole black peppercorns
Whole bulb of garlic
Sugar, salt and pepper to season
To season (optional): Chinese wine, mirin and sesame oil
Once that comes to a boil, let it simmer under low heat. Give it a taste and adjust the proportions according to how you like it, the Wife likes it sweet whereas I like it savoury. The above is just a guideline.
The result? A very successful first attempt by the Wife, i can almost feel her ego growing by the second now. The meat was almost melting with all the fatty layers in between, the sauce rich and thick from all the braising and eaten with rice, it was pure comfort food.
We all knew who washed the dishes that night.