Guest Chef: Braised Pork Belly by Irene Ngoh

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Irene promised us her famous home recipe, Hokkien Braised Duck. Unfortunately, that particular Saturday Mr. Quaky was not seen at the Happy Garden market. As she had shared with me earlier, this very useful recipe is very adaptable for all kinds of meat like pork or even chicken; either whole or parts like wings or thighs. She adapted.

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She chose the best part of the pig, the secret pork belly. When choosing, one can either select the slim waist that consists very lean meat or the sinfully layered ones with more fats. The Chans prefer the slightly fatter part for braising. You can consume it with less guilt as the long braising over medium to low heat would have drawn most of the lard out. The result, a deliciously honeyed braised meat so tender it almost melt in your mouth.

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Irene’s recipe has very few ingredients and very simple steps. I am not a big fan of anise and 5 spice powder; like most kids. I just love the simple taste and I am certain children would welcome a braised chicken wings or drumsticks using this recipe.

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BRAISED PORK BELLY

INGREDIENTS:-

• 1.5 kilogram of secret port belly of your choice
• 8 tablespoon of sugar
• 5 tablespoon of cooking oil
• 1 bulb of garlic, coarsely minced
• 1 tablespoon of light soy sauce
• 1 teaspoon of salt
• water

METHOD:-

1. Wash and cut pork into strips of desired width. Wipe dry.
2. In a wide deep wok, put in oil when wok is hot.
3. Add in the sugar, cook till melted.
4. When sugar starts to caramelise and bubble, put in the strips of pork belly.
5. Stir and cook for about 10 minutes making sure that all pieces are properly coated.
6. Pour in just enough water so that all meat is in a pool of it.
7. Add light soy sauce and salt.
8. On medium heat, cover the wok and cook for 30 minutes. Stirring and turning the strips.
9. When stock is reduced into a thick golden honey gravy

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