Slow cooked Peranakan pork belly
Peranakan Chinese are descendents of early Chinese settlers in Malaya (now Malaysia and Singapore) at a time when most of Southeast Asia was colonised. Peranakan cooking combines the use of rich Southeast Asian herbs and spices with traditional Chinese cooking techniques and has evolved into a cuisine of its own right.
The paternal side of K’s family is Peranakan and this is his take on a traditional home-cooked dish he grew up with. The slow-cooking ensures the pork literally melts in your mouth, with the flavours of the sauce seeping through with every bite taken.
What you’ll need
- 1.2kg pork belly, skin on, cut into 1cm thick slices
- 8 cloves garlic, skin on
- 6 hard-boiled eggs
- 200ml water
- a handful of fresh coriander
For the marinade
- 5 tbsp dark soya sauce
- 5 tbsp light soya sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 tbsp sugar
- 1 tsp ground white pepper
- 4 cloves star anise
- 1 tsp Szechuan peppers
- 5cm knob of ginger, sliced
To make your pork belly dish
1. Combine all the marinade ingredients and marinade the pork for at least 3 hours, overnight if possible.
2. Shake off and reserve the excess marinade from the pork then brown in a non-stick pan/wok on a high heat for about 8-10 minutes.
3. Add the garlic, hard-boiled eggs, water and remaining marinade to the pork.
4. Reduce heat, cover and simmer for about 4 hours. At this point, the pork should just hold its structure but the meat should fall apart when pressed with a fork.
5. Garnish with fresh coriander and serve.
Serves 6 as part of a Chinese meal
Recipe by Chef K