Stewed Pork Belly in Dark Soya Sauce
Chinese, Dinner, Lunch, Pork December 18th, 2006
Stewed Pork Belly in Dark Soya Sauce (before slicing)This recipe is VERY EASY and DELICIOUS. You have no reasons why you should not try it (unless you do not eat pork), even if you are a beginner. The ingredients are simple and can be obtained almost everywhere. In fact, I used to cook this dish during my university days in England and it was really nice to have it with steaming hot rice on a cold winter’s night!
This is my recipe for Stewed Pork Belly in Dark Soya Sauce
Ingredients
- 300 grammes pork belly (whole)
- 4 tablespoons sugar
- 2 whole bulbs garlic (separate into individual cloves)
- Approximately 15 – 20 white peppercorns
- Warm water
- 1 piece star-anise (optional)
Seasoning
- 3 to 4 tablespoons dark soya sauce
- 1/2 teaspoon of salt
Method
Add sugar into a wok / saucepan which has been heated up. Let the sugar caramelise (turn liquid and brown).
Once sugar fully caramelised, add pork belly and let it “sear” for 1 minute on each side. Add water to cover the pork belly by 1 to 2 cm. Add the rest of the ingredients and seasoning. Once water begins to boil, reduce to medium low heat, cover lid and let it simmer for 30 minutes to an hour.
To serve, separate gravy from the rest of the ingredients. Slice the pork belly to desired thinness.
My Recommended Recipes
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January 27th, 2010 at 8:35 pm
I love this recipe. Tried it twice but the pork still turn out a bit hard. Taste wise is perfect. Any idea what I could do to perfect the texture of the pork?
Thank you
January 28th, 2010 at 10:38 am
Marisa : Glad you tried it out. This type of meat is slightly tougher compared to cuts like tenderloin. I have not tried this recipe with the more tender cuts of meat but I suppose you can try it out.