Preparation-
1) Cut belly pork in slices
2) Marinate with 1tbsp Sesame Oil, Dark soy
sauce, Light soy sauce, Cooking rice wine, Corn
starch, Pepper (Marinate for at least 2 hours,
marinate overnight for best results)
Cooking-
1) Heat pot on low heat
2) Add sugar and caramelize it, keep stirring
to prevent burning
3) After sugar has been caramelized, add 2tbsp
sesame oil, cloves and star anise. Fry till
fragrant
4) Add sliced belly pork and sear for a short
while
5) Add hot water till it covers meat slightly
6) Once water boils and pork is cooked, add
more water, taste sauce and add condiments to
taste
7) Add dried chili and let it simmer for about
1.5 hrs (minimum 30 mins)
Remarks-
1) Do not simmer for too long, belly pork
becomes too soft and breaks apart when eating
which is annoying
2) All condiment amounts are an estimation,
taste and adjust accordingly
3) Do not add too much star anise and cloves,
you might not taste it now but it gets
strong(sometimes overpowering) after simmering
4) Taste should be sweet with a salty finish
and thick texture. Caramelizing gives good
texture, to cheat or if sauce is not sweet
enough, add more sugar and corn starch to
thicken
5) Sauce/broth is not meant for drinking, it
goes well with rice
6) Leftover sauce/broth can be used again the
following day, just add more meat, water and
condiments and boil again, the more you re-use
it, the better it tastes
7) After simmering for long, there might be a
layer of pork oil, remove using spoon if you
don't like it
Originally Submitted
7/23/2016
0 Out of 5 from
0 reviews
You can add this Braised Pork (Lor Bak) recipe to your own private DesktopCookbook.
 Recipe "Pin It"){kind=logo}
