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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.
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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

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