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Thursday, August 22, 2013

Palm Sugar Roasted Pork Belly

Shared this recipe with a neighbour and showed her how to cook it.  It was so lovely that I was tempted to make a portion for my family.  The method is quite similar to Wendy's recipe but I did some adjustments to suit my family's taste. They prefer stronger flavours.
Gravy obtained from braising of the meat.  Good to spread over plain white rice like the gravy from the Char Siew Rice stalls.
Ingredients
[original recipe from Yum Yum Magazine 72 with some changes]
600 gm pork belly  [4 inches in length and about 1/2 inch thick slices]
1 tbsp grated garlic
2 tsp 5 spice powder [good quality type]
1/2 tsp pepper
4 tbsp soy sauce
1-2 tsp dark soy sauce
50-80 gm palm sugar [2 pieces round gula melaka about 40 gm/piece]
1/2 tbsp of rose wine [mei hua lou]
500 ml water [or enough to cover meat]
  1. Marinate meat slices with all ingredients [except palm sugar and rose wine] for at least 1/2 an hour or several hours.
  2. Put all ingredients [except palm sugar] in a wok.  Add in enough water to cover the meat [more if you like to have some gravy].  Bring it to a boil then lower heat and to simmer for 10-15 minutes.  Turn over meat slices and boil for a further 10-15 minutes or until the meat is almost tender.
  3. Add in palm sugar and continue to boil until gravy is reduced and thick like honey.
  4. Keep stirring to prevent meat getting burnt.
Dish out to cool before cutting to serve  with sliced cucumber and white rice.

I'm linking this post to Cook Your Books #3 Event hosted by 
  photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

11 comments:

Phong Hong said...

Kimmy, this looks good! Quite simple to cook too. I know I will love it!

Jozelyn Ng said...

A nice plate of char siew! looks yummy!

Jasline @ Foodie Baker said...

The pork belly looks very much like the char siew I made some time back! Yours look very delicious! I didn't add palm sugar the previous time, will try adding the next time I make char siew!

Kimmy said...

Hi Phong Hong, it is very simple yet so yummylicious. You will like it.

Kimmy said...

Hi Jozelyn, really nice. I strongly recommend you to try. Children will love it.

Kimmy said...

Hi Jasline, it is one version of char siew. The meat is tender and very flavourful.

Kimmy said...

Hi Jasline, it is one version of char siew. The meat is tender and very flavourful.

kitchen flavours said...

Hi Kimmy, Wow, these looks very delicious! Yes, I would eat this with slices of crunchy cucumber too and some homemade chilli sauce.
Yummilicious!
Thank you for sharing with CYB!

Kimmy said...

Hi Joyce, this was served with 'Pak Cham Kai' and the chilli sauce. It's good and we had to eat the 'give and take way'. Maybe should double the portion, hehehe!

Couscous & Consciousness said...

Goodness, this looks like absolute heaven - can't wait to try this one. Quick question, do you cook the pork belly with the skin on or skin off?

Kimmy said...

Hi, the pork belly skin must be removed. It's yummy.

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