Serve as a main course with steamed rice for 4
This is a recipe from my mom in law. As most good home cooking, what makes this recipe so great is its simplicity. It takes a long time to cook however requires little effort. Most importantly, it’s definitely worth the wait!
There are few different versions of this dish. Some use ginger or star anise in the sauce. Others use tofu and potatoes along with the Pork Belly and garnish it with some spring onions. But my favorite version here is keeping it simple and sticking to its essence.
Ingredients
- 600g pork belly. skin on, boneless
- 3 pcs garlic
- 1 pc shallot
- sweet soy sauce (kecap manis) to taste
- 1 tbs oyster sauce
- a pinch of salt and pepper
- 4 hard boiled eggs
Steps
- Finely chop all the garlic and shallot. Cut the pork belly into medium size cubes.
- Heat a medium size pot until its hot. Then, put all the pork belly into the pot. No oil is required as the meat will be naturally greased from its own fat.
- Cook and seal the meat until the fat starts to melt. Then remove it from the pot and set it aside.
- Add the garlic and shallot into the pot. Let it sizzle in the pork’s fat for 30 seconds to release the fragrance.
- Return the pork belly into the pot along with the hard boiled eggs.
- Add some sweet soy sauce, oyster sauce and season to taste with salt and pepper. Mix it well until everything is coated evenly. Careful not to break the eggs.
- Add some water until all the meat is covered. With a small fire, cook the meat until it becomes soft and the sauce thicken. This usually takes about 30 minutes. Stir the pot every once in a while.
- It is best to cook it over a long period of time. Just add water every 30 minutes and let the sauce re-thickens.
- Serve with some hot steamed jasmine rice. Enjoy!
