This dish was a regular on my late grandma’s table during the Chinese New Year. With good food and good company of loved ones, there’s no way to not look forward to savoring this tasty pork belly together around the family’s table.
Preparation: 10 minutes
Active cooking time: 45-60 minutes
400 grams pork belly (cut into 4 long strips, each about 2 cm thick)
1 bulb garlic, bruised
8 cloves shallot, bruised
1.5 Tbsp oyster sauce
1/2 tsp sugar
Salt, to taste
Dashes of pepper
1. Heat oil in the wok and stir fry the garlic and shallot until fragrant.
2. Add in the pork belly, sugar, salt and pepper, and stir fry for one minute.
3. Stir in the oyster sauce and add water to cover the pork.
4. Simmer the pork belly with lid on the wok for one hour or until the meat is tender and the sauce dries up, add extra water whenever necessary.
5. When the pork belly is tender and the sauce dries up, remove from heat and set aside.
6. Heat oil in wok and deep fry the strips until it browns (I am using the Airfryer for this final step, 4 minutes each side on 180C, to spare me the oil splashes caused by the pork’s skin when fried. Alternatively you may remove the skin in the beginning, or slightly coat the strips with corn starch prior to deep frying.)
7. Cut the strips into bite size and enjoy this fragrant dish with warm rice, and while doing so, you may forget about your own belly.