Photo credit: Fun at Sassy's Kitchen
Ingredients
500g pork belly
1/2 tsp sesame oil
1 tbsp light soy sauce
1/2 tbsp honey
1 tbsp Hua tiao jiu
2 tbsp dark caramel sauce
1 shallot, chopped
3 cloves garlic, chopped
1/2 tsp Chinese 5-spice powder
1 tbsp sugar
1 small star anise
1 - 1.5 cups water (estimate)
Salt & pepper to taste
Steps -
1. Bring a pot of water to boil, add the pork belly in with skin faced down. Then let it simmer for 20mins.
2. Remove after 20mins and use a fork to poke the meat & skin around..
3. Pat the meat dry with paper towel. Then heat up a wok with oil on medium heat. Skin side down. The Oil level should be about the same as the bottom fats. Fry for 4-6 minutes, u will see crispy fats. Note tat tis step the oil will splatter.
4. In a bowl, combine the sesame oil, light soya sauce, honey, hua tiao jiu, dark caramel sauce, shallot, garlic & 5-spice powder. Mix well.
5. Paper towel to pat dry the meat again. Cut them into desire thickness. Put them all into the mixture bowl (point 4) and marinate.
6. In a wok, heat up oil about 1 tbsp, add the star anise and sugar. Once sugar melts, add the bowl mixture in together with the pork belly. Stir around and ensure all meat smeared with sauce.
7. Add water now and bring to a boil.
8. Then half cover lid with low flames and let it simmer for 45mins. Sauce will lessen and thicken. Longer if you like the meat to more tender. I add dash of salt. Pepper to taste if you like.
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/678125242256555/