Ingredients
2 Tablespoons Olive Oil
1 Kilo / 2.2 Lbs Pork Belly, sliced
5 Tablespoons, Dark Soy Sauce*
2 teaspoons, Five Spice Powder
1 inch-ginger (roughly thumb-size), peeled then thinly sliced (like matchsticks) or julienned
2 cups water
1 teaspoon Salt or to taste
Procedure
Heat the oil in the
wok. Add the brown sugar. Cook until the sugar caramelizes and turns light
brown. Add the pork slices. Stir the pork in the sauce until they are well
coated.
Pour in the soy sauce
and water. Stir in the salt and Five-spice powder. Add the ginger slices. Bring to a boil. Cover and
then simmer gently over low heat for about 45 minutes or until the meat is fully
tender.
Adjust to taste by
adding soy sauce, salt or a little sugar, if desired. I think the flavor is just right/perfect but feel free to adjust it to your taste preference. Serve on top of freshly
steamed rice with your favorite green vegetables on the side. Delicious!
Adapted from the recipe Braised Five-Spice Belly Pork from the Asian Cook by Terry Tan.
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This Looks delicious as usual Abby! Miss you, I;m glad you are back and safe! Hugs, Lizy
ReplyDeleteThanks, Liz! You are so sweet, thanks for stopping by.
DeleteG'day! Got another vote for this looks delish, true!
ReplyDeleteNormally, I am not a braised pork type of gal, but your recipe and photo makes me want to do too!
Cheers! Joanne
Oh Joanne, you should try this. Truly flavorful! Thanks for stopping by.
DeleteWow, this looks delicious Abby. Another beautiful creation from you. x
ReplyDeleteThanks, Charlene! Glad you came by.
DeleteMy lola raised pigs too! And everyone in our family loves eating pork!
ReplyDeleteI may be getting old but I still love pork once in a while.
DeleteIs the dark soy sauce similar to our pinoy soy sauce, or do I need to get the chinese one? Thanks!
ReplyDeleteYou can use either. Am sure it's fine. I used Kikkoman.
Delete