Braised Pork Belly with Cucumber and Preserved Black Bean Paste

Source
Mum's Yummy by One Publisher

Ingredients

Half cucumber (sliced)
200 gm pork belly (sliced)
Little dried shrimps
Little fermented black bean (minced)
1 red chilli (minced)
Little young ginger (minced)
1/2 tsp cornflour

Seasoning

1 tsp fermented soya bean paste
1/2 tsp sugar
1/2 tsp chicken stock granules
500 ml water

Method
1. Clean pork belly and cucumber separately. Heat up warm oil in a wok, add in the pork belly for 5 minutes, remove for later use.
2. Heat up wok with little oil, saute dried shrimps, young ginger, red chilli, fermented black bean and fermented soya bean paste until fragrant. Pour in water and pork belly, cook until boiled, then add in other seasonings. Cover with lid and braised for 5 minutes or until almost tender. Add in cucumber and braise until cooked. Pour in cornflour solution, stir fry for a while and arrange on a dish.

Important
Do not over cook the cucumber otherwise it would be too soft.

Variations
Use spare ribs instead, as called by the original recipe.