Palm Sugar Braised Pork Belly

This recipe was shared by Cheah of No Frills Recipes which I have bookmarked to try since the recipe was posted [I think in 2012].  One of my new year resolution is to try as much of the lovely recipes shared by fellow food bloggers, so this is one of the first few that I set out to try.

Taste wise, it's different from the usual Tau Eu Bak.  This is  slightly sweet and  tangy.  The pork belly can be cooked until soft or has a bite.  They are equally tasty.

Ingredients

Recipe Source - No Frills Recipes - slightly modified

450 gm pork belly with skin - cut bite size pieces [marinate with some salt for an hour]
1 onion
2 chilli padi
1 1/2 tsp tau cheong [preserved soy bean paste]
3 pieces tamarind slices [assam gelugor]
1 cup water
25 gm gula melaka [palm sugar]
1 tsp light soy sauce
1/2 tsp dark soy sauce

1. Pound/blend onion and chilli into a paste.  Mix with tau cheong.  Set aside.
2. Heat some oil in wok, saute onion paste until fragrant.  Add in pork belly. [I fried the pork belly in a heated wok until firm and some oil oozes out, then add in the blended paste.  Fry until fragrant before adding seasoning and water]
3. Stir fry for awhile until ingredients are well mixed and fragrant.
4. Add in seasoning, mix well then add in water.
5. Bring to boil, add in palm sugar and tamarind slices.
6. Reduce heat to simmer until meat is tender [takes about 45 minutes].   Taste to adjust seasoning.
7. Dish up to serve with steaming hot rice.
   
   
   
   
   
   

Notes: Visit this site for its' Nutritional Facts [here]