Braised Pork Belly in Soy Sauce, also commonly known as “Kong Tau Yew Bak”, is a Fujian dish that is popular in Malaysia and Singapore. It is a very flavourful comfort food dish for the entire family.
| Preparation: 20 minutes | Quantity: 10 portions |
| Cooking: 2 hours |
Ingredients:
- 1.13kg pork belly
- 30ml (2 tbsp) vegetable oil
- 8 minced garlic cloves
- 80g palm sugar
- 30ml (2 tbsp) salt
- 15ml (1 tbsp) ground black pepper
- 30ml (2 tbsp) soy sauce
- 30ml (2 tbsp) dark soy sauce
- 400ml coconut water
- 10 hard-boiled eggs, shelled
- 1 liter (4 cups) cooked jasmine rice
Directions:
- Cut the pork into 2.5cm (1 in) cubes. Make sure that each piece contains flesh and rind.
- In a large saucepan of boiling water, blanch the pork cubes for 2 minutes. Drain.
- In the same saucepan, heat the oil over high heat. Cook the garlic for 20 seconds.
- Return the pork to the pan and continue cooking for 2 minutes.
- Cut the palm sugar into small pieces.
- Add the salt, palm sugar, pepper, soy sauce and dark soy sauce to the saucepan. Cook 2 minutes, stirring.
- Add the coconut water and 400ml of water. Bring to a boil, then cover, making sure to leave a small opening and simmer for 1 hour 15 minutes over low heat.
- Add the hard-boiled eggs to the stew. Continue cooking for 45 minutes over low heat.
- Serve with jasmine rice.
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