1kg pork belly, cut into big pieces
1 head garlic (about 40g)
20g gula melaka (palm sugar), grated
2 tbsp oil
2 cups water (approx)
1.5 tbsp dark soy sauce
3 tbsp light soy sauce
3 tbsp Chinese cooking wine
1 tsp white pepper
Blanch meat in boiling water for 2 minutes. Drain and set aside.
In a wok over medium-low fire, add in oil and palm sugar. Caramelise the sugar slightly before adding in the pork to coat evenly.
Stir in sauce and continue frying for about a minute or so.
- Transfer the meat into a saucepan. Add in garlic and water (enough to submerge the pork).
- Slowly bring to the boil. Reduce heat to low and simmer for about 1.5 hours or until pork is very tender (stir occasionally to prevent meat from sticking to the bottom of the saucepan).
- Uncover the saucepan and cook the pork over medium fire to reduce the sauce.
- Serve hot with rice.