If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 600g pork belly (cut into 3cm chunks)
- 1 cornflour
- 1 tablespoon salt
- 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)
- 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.