My neighbour introduced this old school dish to me. I loved it at my first try. The pork slices were sticky, chewy and sweet. The slightly charred meat tasted so good! She assured me it was not difficult to make the dish, but I must watch the heat carefully and not walk away. So I picked up the courage to finally try my hand. First attempt was pretty close to hers, except that I could push caramelizing a bit further.
Select pork belly with even fats and meat. Try to go for those without soft bones. The steps are really simple, but some patience is required.
Ingredients
500g pork belly (skin removed)
2 tbsp light soy sauce
8 tsp sugar
2 tbsp water
8 cloves garlic (optional)
Method
1. Clean pork belly. Slice pork about the size of index finger. Each slice should have the layers of meat and fats.
2. Marinate sliced pork with light soy sauce, sugar and water for 30 minutes.
3. Remove garlic peels. Keep the cloves whole.
4. Heat non-stick pan with high heat on stove. Do not add oil.
5. Place marinated pork slices and garlic cloves in hot pan. Stir fry until pork is lightly cooked. At this point, moisture from pork will be drawn out.
6. Cover pan. Turn down heat to medium-low. Simmer for 5 min.
7. Remove cover, moisture should be almost reduced. Turn down heat slightly and stir fry until oil is drawn out. You should get about 1/2 cup of oil drawn out. (This is where watchful eyes and patience are required.)
8. When pork is well caramalized and take on a darker colour with some look a little charred, it is done!
9. Scoop out pork with a strainer to let excess oil drip off. Place on plate to serve.
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| After removing cover, moisture was almost reduced |
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| Could still caramalize a little further |
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| Oil drawn out from pork. This was about half cup of oil. |
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