CAROB BRAISED HOKKIEN STYLE SOY SAUCE PORK BELLY (CAROB SYRUP)
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| CAROB BRAISED HOKKIEN STYLE SOY SAUCE PORK BELLY (CAROB SYRUP)
INGREDIENTS:
5-6 slices Ginger (chopped)
5-6 cloves Garlic (chopped)
2 Cinnamon
3 Star anise
5 Clove
1kg pork belly
2 table spoon dark soy sauce
800ml of water
MARINATE INGREDIENTS: (MARINATE THE PORK BELLY FOR AT LEAST 2HOURS)
2 tablespoon sesame oil
1 teaspoon salt
4 tablespoon carob syrup
2 teaspoon five spices powder
OPTIONAL:
Hard-boiled Egg
Tau pok pieces (fried tofu puffs) or use Tau kwa (firm tofu) if you prefer.
METHOD
1. In a pot, heat up cooking oil. Add star anise, cinnamon, clove, garlic, and gingers. Fry till fragrant, about 2-3 minutes.
2. Add the marinated pork and all the marinating liquids. Fry for about 10 minutes. This process is to get the meat browning. Then add dark soy sauce to get the sauce caramelized.
3. Add water. Mix it well, lower heat, cover and let it simmer and braise for about 30-40 minutes or until pork is tender. Add the optional ingredients in and coat them with the sauce to get an even color about 20 minutes into the braising process.
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