Kway Chap (Braised Pork and Rice Sheets) | Don Signature Crab - Singapore Food Guide

Name: Kway Chap (Braised Pork and Rice Sheets) | Don Signature Crab - Singapore Food Guide
Total time: 150 min
Ingredients: 800 g pork belly, skin-on, cut into 5 cm chunks; 300 g mixed braising cuts (optional): pig trotters, pork collar or small intestines, cleaned and halved; 4 hard-boiled eggs, peeled; 200 g wide rice sheets (kway), fresh or thawed if frozen; 150 g tau pok (fried tofu puffs) or firm tofu, halved; 1.5 litres water or low-salt chicken stock; 120 ml light soy sauce; 40 ml dark soy sauce (for colour); 2 tbsp oyster sauce; 3 tbsp Shaoxing wine or dry sherry (optional); 3 tbsp rock sugar or brown sugar; 6 cloves garlic, lightly crushed; 4 shallots, peeled and halved; 3 star anise, 1 cinnamon stick, 4 cloves, 1 tsp white peppercorns (spice sachet); 2 tsp five-spice powder; 2 tbsp vegetable oil; 1 tbsp sesame oil; Salt to taste; Fresh coriander leaves and sliced green chilli or chilli padi for garnish; Optional: sliced spring onion, fried shallots, sambal chilli or sliced fresh red chillis to serve

donsignaturecrab.sg

Singapore-style Kway Chap: tender braised pork, offal and slippery rice sheets simmered in a fragrant soy-spice braise — a comforting hawker classic.

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Ingredients

800 g pork belly, skin-on, cut into 5 cm chunks
300 g mixed braising cuts (optional): pig trotters, pork collar or small intestines, cleaned and halved
4 hard-boiled eggs, peeled
200 g wide rice sheets (kway), fresh or thawed if frozen
150 g tau pok (fried tofu puffs) or firm tofu, halved
1.5 litres water or low-salt chicken stock
120 ml light soy sauce
40 ml dark soy sauce (for colour)
2 tbsp oyster sauce
3 tbsp Shaoxing wine or dry sherry (optional)
3 tbsp rock sugar or brown sugar
6 cloves garlic, lightly crushed
4 shallots, peeled and halved
3 star anise, 1 cinnamon stick, 4 cloves, 1 tsp white peppercorns (spice sachet)
2 tsp five-spice powder
2 tbsp vegetable oil
1 tbsp sesame oil
Salt to taste
Fresh coriander leaves and sliced green chilli or chilli padi for garnish
Optional: sliced spring onion, fried shallots, sambal chilli or sliced fresh red chillis to serve