I love Chinese braised belly pork, skin on, in soy sauce. This is braised pork Thai-style, with palm sugar that glazes the pork and it only needs a few simple ingredients to make a very delicious oink-oink dish that goes very well with plain rice. If you dare use belly pork, it'll be yummier!
Come on, boys, this 1-2-step recipe is for you all. Easy as instant noodles (just a bit longer to cook) and it's all meat but who's counting calories anyway.
500g pork or belly pork
2 T garlic, minced
2 T fish sauce
2 T light soy sauce
3 T gula melaka (palm sugar)
3 cups water
1. Cut pork into small pieces, about the size of your upper thumb. Heat up a wok, add 2 to 3 T oil, throw in the garlic and fry 30 seconds. Add the pork and fry about 2 to 3 minutes, until all surfaces have turned white/lightly browned.
2. Add the fish sauce, light soy sauce and gula melaka and fry a few seconds. Add the water, cover, lower heat and let the pork simmer until it is tender (stir once in a while, easily burnt because of the sugar) and the water has dried up and sugar has caramelised. Adjust taste.
Goes with plain rice.