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.
[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]
- Marinate meat slices with all ingredients [except palm sugar and rose wine] for at least 1/2 an hour or several hours.
- 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.
- Add in palm sugar and continue to boil until gravy is reduced and thick like honey.
- Keep stirring to prevent meat getting burnt.
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