Braised pork belly in a spiced dark soy sauce. For 4-5 servings, you’ll need:
400-500g (~two large strips) of belly pork
8 cloves of garlic
1-2 cinnamon sticks, 2 star anise, 5 cloves, 4 cardamom seeds
4 tbsp dark soy sauce
2 tbsp (flat, not heaped) white sugar
Optional: ~4 hard cooked eggs, peeled
Serve with: steamed white rice
1. Bring a full kettle of water to a boil.
2. Meanwhile, prepare your ingredients. Rinse the pork; and rinse the garlic cloves and spices. Prep the garlic cloves by cutting off the ends and any spoiled bits, and smashing.
3. After making sure it is dry, heat your pot or wok on medium. When the pot/wok surface is hot, add the 2 tbsp sugar and spread it more or less evenly on the base of the wok using your spatula. In a minute or so, the sugar will melt, and then turn lightly golden. Once this happens, turn the heat down to low to stop it from burning, and add the 4 tbsp dark soy sauce. Stir the caramelised sugar into the sauce.
4. Next, add the two strips of belly pork to the sauce. Turn once to make sure that both sides of the pork are well coated with sauce. Then add the just-boiled water, until the pork is about 3/4 covered.
5. Turn the heat up again until the sauce mixture has reached a gentle boil. Add the garlic and spices (and the eggs, if using), then turn down to a low simmer. Cook for about 1hr 45min or until the sauce is reduced and the pork is tender.