Author Notes
This dish is usually made with pork belly slowly braised in soy sauce with slightly garlicky gravy. You can use a less fatty part of the pork if you prefer but the fat on the pork does contribute to the taste. It is also best eaten with some 'sambal belacan' (chilli paste) as it will give a different depth of flavour and spiciness. Serve with rice or rice porridge/congee. And if you have leftovers, it can be made into braised pork noodle. It’s really flexible. —Ai Pheng Y
Ingredients
- Main
-
600g
pork belly (cut into 3cm chunks)
-
1
cornflour
-
1 tablespoon
salt
- Gravy
-
500 milliliters
water
-
1.5 tablespoons
dark soy sauce
-
1 tablespoon
light soy sauce
-
1 teaspoon
ground five spice
-
10
white peppercorns (cracked)
-
12
cloves garlic with skin
-
4
boiled eggs
-
1 teaspoon
sugar to taste (optional)
-
sambal belacan (optional)
Directions
-
Rub pork with cornflour and salt to clean it then wash under running water until rid of any flour traces.
-
Blanch the pork in boiling water to remove odour from meat and rinse under running water. Set pork aside.
-
Combine gravy ingredients in a pot then bring to boil. Add pork into pot and simmer for 10 minutes before adding in garlic.
-
Add in boiled eggs and sugar then continue to simmer for another 30 minutes or until meat is tender.
-
Serve with sambal belacan on the side. This will make the braised pork spicy and more fragrant.
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