Hong Kong-style Marinated Meat Platter
400g pork belly
5 duck kidneys
½ cup Pat Chun Premium Soy Sauce Supreme
2 cup Pat Chun Braising Sauce
6 tpsp Shaoxing wine
20g Rock sugar
Small amount of salt
½ cup water
- Blanch pork belly, duck kidney and pig intestine in water for about 5 minutes. Boil eggs and remove egg shells.
- Add sauce to to boil. Add pork belly, duck kidney, pig intestine and eggs and bring to boil again. Simmer the ingredients for 45 minutes with low heat.
- Let the cooked ingredients cool down or refrigerate before cutting into thin slices. This dish can be served cold or hot. Before serving, boil the sauce and add a dash of Pat Chun 100% Pure Sesame Oil.