PORK - Braised Pork Belly With Soy Sauce

By Aemelia

Ingredients

• 2 lbs (about 900 g) Pork Belly, cut into 3/4 inch chunks
• 6 to 7 Tbsp Malaysian Dark Soy Sauce (Caramel-Cheong Chan Brand) or Kicap Manis (omit sugar)
• 2 Tbsp Soy Sauce
• 1 Tbsp Oyster Sauce
• 1 Tbsp Sugar
• 2 Tbsp Peanut Oil
• 1 inch piece Galangal, sliced
• 1 inch piece Ginger, sliced
• 2 Bulbs Garlic, whole
• 3 (750 ml) Cups of Water
• 8 Hard-boiled Eggs, peeled
• 1 1/2 tsp Sea Salt or to taste

Details

Adapted from seasaltwithfood.com

Preparation

Step 1

Preheat oven to 350˚F/180˚C.

In a large bowl, combine the meat with dark soy sauce, soy sauce, oyster sauce, sugar, and mix well.

Heat a large skillet or a casserole over high heat, add oil, and stir-fry the galangal and ginger until fragrant, about 20 seconds. Add meat and fry for a few minutes until the meat is well coated with the sauce. Then add garlic, water and bring the mixture to a boil. Add hard-boiled eggs and remove the skillet or casserole from the heat.


Cover the casserole with a piece of parchment paper and then cover with the lid. Cook in the preheated oven for about 1 hour, give the mixture a good stir, and continue to cook for another hour, and season with sea salt if necessary. Skim off excess oil and serve warm with steamed rice.

Stovetop method: Cover the casserole with the lid and simmer for about 1 ½ to 2 hours.

Slow-cooker method: Set the setting on high for about 4 to 6 hours.