Name: Braised pork belly in soy sauce
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4
Ingredients: 1kg pork belly, cut into 4cm pieces; 3 Tbsp vegetable oil; 1 whole star anise; 1 cinnamon stick; 1 head of garlic, unpeeled, cloves separated, lightly bruised; 4 cups water; 4 hard-boiled eggs, peeled; Steamed rice, to serve; Steamed bok choy, to serve; Marinade; 1 Tbsp cooking caramel (caramel Masakan – see Cook’s Tip); 1 tsp Chinese five spice powder; 3 Tbsp light soy sauce; 2 Tbsp oyster sauce (optional); 1 tsp ground white pepper; 1 tsp salt; 2 Tbsp caster sugar; Seasoning; 2 tsp cooking caramel (karamel Masakan – see Cook’s Tip); 4 Tbsp light soy sauce; 1 Tbsp caster sugar; Salt to taste

Creamy egg, fluffy rice and Asian greens team perfectly with sticky, tender pork. It’ll be a hit at the dinner table!

Ingredients

1kg pork belly, cut into 4cm pieces

3 Tbsp vegetable oil

1 whole star anise

1 cinnamon stick

1 head of garlic, unpeeled, cloves separated, lightly bruised

4 cups water

4 hard-boiled eggs, peeled

Steamed rice, to serve

Steamed bok choy, to serve

Marinade

1 Tbsp cooking caramel (caramel Masakan – see Cook’s Tip)

1 tsp Chinese five spice powder

3 Tbsp light soy sauce

2 Tbsp oyster sauce (optional)

1 tsp ground white pepper

1 tsp salt

2 Tbsp caster sugar

Seasoning

2 tsp cooking caramel (karamel Masakan – see Cook’s Tip)

4 Tbsp light soy sauce

1 Tbsp caster sugar

Salt to taste

Method

Step 1

For the marinade, combine ingredients in a large bowl. Add pork. Turn to coat. Cover and set aside for 30 minutes to marinate.

Step 2

Heat oil in a claypot or large heavy-based saucepan over medium heat. Add star anise, cinnamon and garlic. Cook, stirring for 30 seconds or until fragrant.

Step 3

Add pork mixture and cook, turning, for 3–5 minutes or until pork is lightly caramelised. Stir in water. Cover. Simmer for 45 minutes-1 hour or until pork is very tender.

Step 4

Add eggs. Simmer for 5-10 minutes. Use ingredients listed under ‘seasoning’ to adjust broth to taste.

Step 5

Serve with steamed rice and steamed bok choy.

1. Cooking caramel (karamel Masakan) is available at most Asian grocers. If you can’t find it, swap it for dark soy sauce (try Amoy or KCT brands), available in the Asian food aisle of most large supermarkets.

2. Look for dried fermented Chinese black beans at Asian grocers or the Asian food aisle of large supermarkets.

3. To avoid burning the sauce, stir it constantly and keep the heat low as you initially prepare it.

4. Refrigerate any leftover sauce in a sterilised jar for up to 1 month.
Cook’s Tips

Why is braised pork belly tough?

If you haven’t cooked your pork belly long enough, it’ll go tough. Cook it low and slow for the most tender results, with a quick blast of heat at the end to crisp the skin.

Is braised pork belly unhealthy?

When balanced with other nutritious foods, braised pork belly can be incorporated into a healthy diet. Everything in moderation can be enjoyed.

Does pork belly get more tender the longer you cook it?

Yes, if you cook it low and slow your pork belly will be so tender you’ll be able to break through it with a fork. However, ensure you don’t overcook it or it’ll get tough and dry.

Clarissa Feildel Chef

As an accomplished cook, author and television presenter Clarissa Feildel has always had food at the heart of everything she does. Clarissa’s Nyonya/Chinese and Sri Lankan background has given her a melting pot of dishes in her repertoire, which she uses every day when feeding her family.