This is my version of the Braised Pork Belly With Soy Sauce. This popular Chinese styled braised pork belly recipe is very delicious and addictive. Serve it up with lots of steamed rice and enjoy the tasty slow cooked meat that just melts in your mouth! I would also recommend adding a simple stir-fry vegetable to balance out this meal. So, do give this recipe a try and enjoy!
Braised Pork Belly With Soy Sauce
2 lbs (about 900 g) Pork Belly, cut into ¾ inch chunks
6 to 7 Tbsp Malaysian Dark Soy Sauce (Caramel-Cheong Chan Brand) or Kicap Manis (omit sugar)
2 Tbsp Soy Sauce
1 Tbsp Oyster Sauce
1 Tbsp Sugar
2 Tbsp Peanut Oil
1 inch piece Galangal, sliced
1 inch piece Ginger, sliced
2 Bulbs Garlic, whole
3 (750 ml) Cups of Water
8 Hard-boiled Eggs, peeled
1 ½ tsp Sea Salt or to taste
Preheat oven to 350˚F/180˚C.
In a large bowl, combine the meat with dark soy sauce, soy sauce, oyster sauce, sugar, and mix well.
Heat a large skillet or a casserole over high heat, add oil, and stir-fry the galangal and ginger until fragrant, about 20 seconds. Add meat and fry for a few minutes until the meat is well coated with the sauce. Then add garlic, water and bring the mixture to a boil. Add hard-boiled eggs and remove the skillet or casserole from the heat.
Cover the casserole with a piece of parchment paper and then cover with the lid. Cook in the preheated oven for about 1 hour, give the mixture a good stir, and continue to cook for another hour, and season with sea salt if necessary. Skim off excess oil and serve warm with steamed rice.
Stovetop method: Cover the casserole with the lid and simmer for about 1 ½ to 2 hours.
Slow-cooker method: Set the setting on high for about 4 to 6 hours.