Teochew Braised Pork Belly
1 cup of Royal Umbrella Short Grain rice
1.1 cups of water
2 tbsp Golden Circle Vegetable Oil
2 pcs Fortune Tau Kwa (quartered)
1kg pork belly with skin (to cut into large pieces)
30g candied sugar
1 tbsp minced garlic
4-6 hard-boiled eggs (deshelled)
1/3 light soya sauce
2 tbsp dark soya sauce
2 bulbs garlic (with skin intact)
6 cloves shallots (without skin)
2 pcs bay leaves
1 tsp cumin powder
2 pcs cinnamon stick (2-inches length)
3 pcs star anise
3⁄4 tsp five spice powder
4 cups pork broth
1 tbsp rock sugar
Rinse the Royal Umbrella Short Grain Rice
Place the rinsed rice into a rice cooker and add 1.1 cups of water. Set to “cook” mode
After the rice is cooked, let rice stand for 5 minutes and fluff the rice before placing onto the rice bowl.
Wash and drain the pork belly. Cut the pork belly into pieces (3⁄4 inch thick) and rub the pieces of pork belly with a tablespoon of minced garlic. Set aside.
- Over low heat, add the Golden Circle Vegetable Oil and candied sugar into the wok. Melt the sugar slightly and add in the light soya sauce and dark soya sauce.
- Put in the pork belly to the caramelized soya sauce. Cook the pork belly under the medium heat until they are lightly browned.
- Add in the rest of the braising sauce ingredients and mix well and boil over high heat. After which, reduce the fire to low and simmer (with lid on) for 20 minutes or until the pork belly turns tender.
- Add in the fried Fortune Tau Kwa and hard-boiled eggs. Allow to simmer with lid on for another 15 minutes and serve with a bowl of steamed Royal Umbrella Short Grain Rice.