Slow Braised Pork Belly with Gula Melaka
This recipe brings back memories of my grandmother's kitchen, where the aroma of braised pork belly simmering with spices and sweet Gula Melaka filled the air. The combination of tender pork, earthy mushrooms, and bean curd sticks creates a comforting dish that's perfect for family gatherings. It's a labor of love, but the result is worth every minute spent in the kitchen.
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Ingredients
pork belly, cut into chunks500g
dried shiitake mushrooms5
dried bean curd sticks, cut into short lengths100g
minced garlic10clove
thumb-sized piece of ginger, sliced1
spring onion white part1
water300mL
cooking oil2tbsp
Seasoning
five spice powder1tsp
Gula Melaka100g
star anise2
cinnamon sticks1
bay leaves2dash
dried chilies2
oyster sauce2tbsp
dark soy sauce1tbsp
Blanching ingredients
- sliced ginger20g
- stalk spring onion1
Shaoxing wine1tbsp
Cornstarch slurry
corn flour2tsp- water5tbsp
Nutrition (per serving)
Calories
772.5kcal (38.63%)
Protein
30.0g (60%)
Carbs
40.0g (14.55%)
Sugars
25.0g (50%)
Healthy Fat
40.1g
Unhealthy Fat
22.5g
% Daily Value based on a 2000 calorie diet
How to make Slow Braised Pork Belly with Gula Melaka
- Step 1
Soak Chinese mushrooms and dried bean curd sticks in water to soften.
- Step 2
Chop the Gula Melaka into small pieces.
- Step 3
Cut pork belly into 1cm thick pieces. Pour water into a wok or pot and add the pork along with the blanching ingredients. Turn on the heat and cook over medium heat. When the water boils and the pork is blanched, remove it from the wok. Rinse and clean with tap water.
- Step 4
Heat cooking oil in a wok. Sauté the sliced ginger, minced garlic, and spring onion until fragrant. Add the pork, star anise, dried chilies, cinnamon stick, seasoning, and Gula Melaka. Stir until well incorporated. Cover and simmer on low for 30 to 45 minutes.
- Step 5
Halfway through cooking, add the softened mushrooms and bean curd sticks. Continue cooking for another 10 minutes or until the pork is tender.
- Step 6
Stir in the cornstarch slurry to thicken the liquid and glaze the pork.
Nutrition (per serving)
Nutrition (per serving)
Calories
772.5kcal (38.63%)
Protein
30.0g (60%)
Carbs
40.0g (14.55%)
Sugars
25.0g (50%)
Healthy Fat
40.1g
Unhealthy Fat
22.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the mushrooms and bean curd sticks are fully softened before adding them to the dish for better texture.
Cut the Gula Melaka into small pieces to help it dissolve evenly in the dish.
Simmer the pork on low heat to allow the flavors to meld and the meat to become tender.
FAQS
Can I use fresh shiitake mushrooms instead of dried ones?
Yes, you can use fresh shiitake mushrooms, but dried ones provide a more intense flavor when rehydrated.
What is Gula Melaka?
Gula Melaka is a type of palm sugar commonly used in Southeast Asian cooking. It adds a rich, caramel-like sweetness to dishes.
Can I substitute pork belly with another cut of meat?
Pork shoulder or pork ribs can be used as substitutes, but pork belly provides the best texture and flavor for this dish.
How do I make the dish spicier?
You can add more dried chilies or use fresh chilies to increase the spice level.
Can I prepare this dish ahead of time?
Yes, this dish can be prepared ahead and reheated. The flavors often deepen and improve after resting.
Tham Jessica
(@jessieinthekitchen)
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me.
...Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia