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To welcome Dad back to
This is a dish Cheok’s mum taught me how to make many many moons ago, and from the first time I made it for dad, he was hooked. The meat is tender with a complex flavour...., not exactly sweet, nor is it salty...with a melt in your mouth texture.
Extremely simple to prepare, and it makes dad oh so happy whenever he sees this on the dinner table.
I am serving this tonight with a vegetable dish tonight. (sliced fish with green veggies) Looking forward to dinner.
pork belly 
pork belly marinating
Browned
Simmering
Tuck In!
Ingredients:
500g pork belly cleaned
1 star anise
1 cinnamon stick
1 piece of galangal (blue ginger), about thumb size, cleaned
6 cloves garlic, bruised but with skin on
2 tablespoon soya sauce
2 tablespoon oyster sauce
2 tablespoon dark soya sauce
3 tablespoon honey
1 tablespoon sugar
1 teaspoon white pepper
2 cups hot water
2 hard boiled eggs
2 tablespoon canola oil (or vegetable oil)
Method:
1. Marinate the pork belly with 1 teaspoon soya sauce, 1 teaspoon oyster sauce, 1 teaspoon dark soya sauce, 1 teaspoon sugar.
2. Allow this to stand at room temperature for at least half an hour.
3. Add the oil into a shallow non stick pot, once the oil is hot, sear the pork on all sides. Once it is browned…remove from pot and slice. (about ½ inch thick)
4. Add the remaining soya sauces, oyster sauce, honey, sugar, white pepper into the 2 cups of hot water. Stir till everything is dissolved.
5. Add the star anise, cinnamon, garlic and galangal into the pot.
6. Turn up the heat to high, add the dark liquid mixture into the pot and allow this to come to a boil.
7. Add the sliced pork pieces in, along with the two eggs.
8. Once the sauce begins to boil again, lower the heat to a simmer, and allow this to simmer for about two hours, with the lid on.
9. Taste the gravy, if it add more sugar or salt if needed.
10. Serve immediately
awake