My Stewed Pork Belly is definately one of my hubby's favourite dish. Come to think of it, there don't seems to be anything that I cook which doesn't taste nice to him. So bias isn't it? But I really think I fed him well, really very well. Hehehe...it shows on his belly. Ok ok...same goes for my belly. Anyway...the easiest and fastest way to whip up a tasty belly pork is by stewing it.
Let me show my way....
Step 1: Clean the pork belly and make sure to pluck away all those foreign objects aka pig's hair. Eeww. Preferable if you get those with few layers of fats and meat, it taste better than just plain lean meat.
Step 2: Cut the belly pork into smaller pieces. The smaller the size, the faster the cooking time. Logical isn't it?
Step 3: I loves putting in lots and lots of garlics whenever I cook stewed meat cos after the garlic melts, the gravy would looks like a bit caramelised and it's really flavourful. I also put in some star anise and cloves to enhance the flavour.
Step 4: Get all the sauces and flavourings ready. As I ran out of rock sugar, you can always substitute it with white sugar. Soya sauce, dark soya sauce and chinese cooking wine is essential for this dish.
Step 5: Heat up the claypot (wok also can) and then pour just a small teaspoon of oil. Do not do not do not put too much oil as the belly pork is already very fattening! Sauteed the garlic, star anise and cloves until fragrant. Make sure you open all the window now...cos your whole kitchen will be so aromatic now. Psst...let your neighbour envy your cooking skill ma...hehe.
Step 6: After you add in the belly pork, stir it for a while and add in all the sauces and sugar and adjust according to your taste. Pour in about 2 bowls of water and let it simmer for about 30 minutes.