Sonia, Nasi Lemak Lover. The dish turned out rather well and everyone in my family likes it very much. My version has a little gravy because my little toddler likes to add it to his rice. Here is the recipe or you can check out Sonia’s blog for the original version!
Pork Belly, 500 gms
Sugar, 3 table spoons
Salt to taste
Soya Sauce, 3 table spoons
Vineger, 1 table spoon
Chinese Cooking wine, 1 table spoon (I ran out of rice wine so I used Shao Shing Chiew instead)
Garlic, 5 cloves, chopped finely
Water A little Corn starch with water to thicken the gravy
Heat up pot and add in sugar. Use low heat and if you are worried that the sugar will get burned, add a little water. Stir the mixture to even out the heat so that the sugar will caramelised perfectly. Add in the pork and garlic once the sugar turned brown. Stir for a short while. Put in the vinegar, cooking wine and garlic. Stir fry for a short while. Add water and cook for around 30 to 45 minutes or until the meat is tender. Open the pot lit and stir until all the water almost dried out. Add corn starch water mix and salt to taste. Serve with white rice!