This dish originally came from Pearly Kee's "A Nyonya Inheritance", but her recipe was way too salty for our palate, so we calmed it down a little.
Ingredients:
Marinade
2 tbsp soy sauce
3 tbsp dark soy sauce
2 tbsp water
1 tbsp white pepper
The rest
600g pork belly cut into bite sized pieces (leave the skin on).
1 head crushed garlic
500ml water
2 hard-boiled eggs
Putting it all together:
All all the ingredients for the marinate into a bowl and mix well. Leave for 30 minutes to allow some of the sugars to dissolve.
Put the pork in a saucepan, add the marinade, crushed garlic and turn on the heat to high.
Using a wooden spoon, stir the bejeezus out of the mixture to ensure the pork is nicely coated. Drop the heat down to medium.
It's important to keen the temperature under control. We don't want the marinade reducing too quickly. Keep stirring and watching for about 10 minutes, until there's a nice thin layer of fat forming.
Add enough water to cover the meat and turn the heat up. Once it begins to boil, lower the heat back to medium and whack on the lid. Check the meat periodically, but in about half an hour the water should have reduced by about half. Top it back up and leave for another half hour. Do this three times in total. If the pork isn't tender by the third time, top it up once more for another 30 minutes.
Once the meat is tender, throw off the lid and crank up the heat to thicken and glaze the sauce. Add the hard-boiled eggs, and allow to simmer for 5 more minutes.
Because of the saltiness of it (even the reduced version) we like to serve it on white rice with steamed broccoli or snow peas (a little french crunch really makes this dish).
Marinade
2 tbsp soy sauce
3 tbsp dark soy sauce
2 tbsp water
1 tbsp white pepper
The rest
600g pork belly cut into bite sized pieces (leave the skin on).
1 head crushed garlic
500ml water
2 hard-boiled eggs
Putting it all together:
All all the ingredients for the marinate into a bowl and mix well. Leave for 30 minutes to allow some of the sugars to dissolve.
Put the pork in a saucepan, add the marinade, crushed garlic and turn on the heat to high.
Using a wooden spoon, stir the bejeezus out of the mixture to ensure the pork is nicely coated. Drop the heat down to medium.
It's important to keen the temperature under control. We don't want the marinade reducing too quickly. Keep stirring and watching for about 10 minutes, until there's a nice thin layer of fat forming.
Add enough water to cover the meat and turn the heat up. Once it begins to boil, lower the heat back to medium and whack on the lid. Check the meat periodically, but in about half an hour the water should have reduced by about half. Top it back up and leave for another half hour. Do this three times in total. If the pork isn't tender by the third time, top it up once more for another 30 minutes.
Once the meat is tender, throw off the lid and crank up the heat to thicken and glaze the sauce. Add the hard-boiled eggs, and allow to simmer for 5 more minutes.
Because of the saltiness of it (even the reduced version) we like to serve it on white rice with steamed broccoli or snow peas (a little french crunch really makes this dish).