Melt-In-Your-Mouth Braised Pork Belly/Shoulder

Ingredients: -

Pork Belly / Shoulder 1kg

Chopped Garlic 3 tblspn

Sweet Dark Soy Sauce 8 tblspn

Light Soy Sauce 5 tblspn

Sugar 2 tblspn

Rock Sugar 1 tblspn

Water 2 cups

Methods: -

Ask you local butcher to cut two long piece of pork belly at least 3 inches wide.

Clean the meat and place all ingredients in to a deep pan. Slowly braise the meat at medium low heat for 1 hour.

Remove only the meat and cut into 1cm thick, put it back in to the sauce and continue cooking for another 1 hr 30 mins or until there's a layer of oil on top of the sauce.

The objective of the long cooking time, is to tenderise the meat, so it will just melt-in-your-mouth and to melt away the fats, so when you eat the fats will give you soft and jelly-like texture.

If you are using pork shoulder, you may require longer cooking time.

Note: -

This dish is best served with rice or as the filling for Sang Choi Bao (wrapped in lettuce)