Directions
- 1Cut pork belly into cubes.
- 2Place pork belly into boiling water for 2-3 minutes, remove, drain, and discard the water.
- 3Rinse pork belly under tap.
- 4Toss pork belly with 4 teaspoons dark soy sauce and set aside to marinate for 30 minutes.
- 5Chop red onions and garlic.
- 6Heat up some oil in a wok and fry the onions until caramelized.
- 7Add garlic and saute briefly.
- 8Add taucheo and fry gently for one minute to release its fragrance.
- 9Add water, pork belly, dried mushrooms, light soy sauce, remaining dark soy sauce, and coconut sugar.
- 10Add salt to taste. Simmer covered for one hour on low heat.
- 11Add potatoes and simmer covered for one more hour.
- 12Turn the heat to high and cook, stirring, for three minutes until the sauce reduces and coats everything.
- 13Garnish with coriander and hand-crushed chillies.
- 14Serve with white rice.
Ingredients
- 1.5 kg pork belly
- 4 teaspoons dark soy sauce
- 2 teaspoons dark soy sauce
- 40 g oil
- 50 g red onions
- 80 g garlic
- 60 g taucheo (fermented soybean paste)
- 60 g Chinese dried mushrooms
- 2 tablespoons light soy sauce
- 20 g coconut sugar
- 0.25 teaspoon salt
- 1 coriander
- 1 crushed chillies
- 1 potatoes
- 750 g water
Equipment
wokknifebowlspoonteaspoon
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