Skip to main content

Braised Pork Belly With Soy Sauce


This is my version of the Braised Pork Belly With Soy Sauce. This popular Chinese styled braised pork belly recipe is very delicious and addictive. Serve it up with lots of steamed rice and enjoy the tasty slow cooked meat that just melts in your mouth! I would also recommend adding a simple stir-fry vegetable to balance out this meal. So, do give this recipe a try and enjoy!


Braised Pork Belly With Soy Sauce

Ingredients

2 lbs (about 900 g) Pork Belly, cut into ¾ 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 ½ tsp Sea Salt or to taste

Method

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.
Labels:

Comments

  1. marlaJune 3, 2011 at 5:49 AM

    This looks delicious & filled with great flavors :)

    ReplyDelete
  2. Carolyn JungJune 3, 2011 at 8:43 AM

    With a big bowl of fluffy steamed rice, I would be in heaven with this porky good dish. ;)

    ReplyDelete
  3. pigpigscornerJune 3, 2011 at 10:02 AM

    oh my, looks amazing! I usually don't add galangal, have to try this next time!

    ReplyDelete
  4. Babe_KLJune 3, 2011 at 10:52 AM

    i love tau yew bak but my version doesn't have galangal but i can imagine how nice the fragrant would add to the sauce, yummy

    ReplyDelete
  5. ICook4FunJune 4, 2011 at 6:32 AM

    This particular dish alway reminds me of home and my mom. She will cook a big pot of this with plenty of leftovers on every family gatherings.

    ReplyDelete
  6. UnknownJune 12, 2011 at 6:29 PM

    The recipe looks great.

    ReplyDelete
  7. baobabsJune 16, 2011 at 2:19 AM

    this my absolute favourite, my mother does it so well but everytime i make it, it doesn't measure up!! like Icook4fun my mother does a similar dish during chinese new year where she'll throw in all the leftover meats to casserole. interesting adding the galangal, will take note of it the next time I try to make this!

    thanks for sharing!

    ReplyDelete
  8. AnonymousNovember 4, 2012 at 9:37 PM

    I wanted to try this soon. Would you recommend also trying to do this on a pressure cooker? And if so, for how long?

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the...
264 comments
Read more

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.
58 comments
Read more

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W...
14 comments
Read more