Braised Pork Belly with Whole Garlic

Braised Pork Belly with Whole Garlic

If you are looking for a simple braised pork recipe without fussing with spices, then this is your dinner tonight! Unlike the Hokkien style "Hong Bak" which may call for a variety of spices such as the star anise and cinnamon stick, my Grandma's version simply depends on the freshness of the pork and loads of garlic.

Braised Pork Belly with Whole Garlic Recipe

Ingredients:

1 strip of pork belly, skin off (choose the more meaty  part)

3 whole garlic with skin intact, washed
1 tbsp soy sauce
1 1/2 tbsp dark soy sauce
1 tbsp Chinese cooking wine
2-3 gm rock sugar, roughly the size of a small pebble
Salt & pepper to taste
1/2 cup of water

Method:

1. Cut the pork belly into 1" thick pieces.Marinade pork with 1/2 tbsp of dark soy sauce first.
2. Heat up a 1 tsp of cooking oil in wok (Using less oil because of the fat on pork belly). Add in marinaded pork and stir fry for a few minutes or until the pork is no longer pink.
3. Add the whole garlic and soy sauce. Ffry for another minute.
4. You can now transfer the pork to a claypot or continue to braise in your wok.
5. Add the balance dark soy sauce, rock sugar and cooking wine to the pork. Pour enough water to cover half the pork only. 
6. Turn the heat down and simmer with lid on for at least 1/2 hour or until the pork has softened to your liking. Add water little by little in case the pork dries out.
7. Salt & pepper the pork to taste if required.
8. Serve hot with a steaming bowl of fragrant rice!