Hokkien braised pork belly, also known as “lor bak” in Hokkien dialect, is a popular dish in Southeast Asia, particularly in Singapore and Malaysia.
A Staple Dish
Savory and succulent, this dish features tender and flavorful pork belly slices that are braised in a fragrant and rich sauce.
Mastering the Art
To master the art of Hokkien braised pork belly, start by marinating the pork belly slices in a mixture of soy sauce, oyster sauce, sugar, five-spice powder, and garlic for at least an hour.
Searing the Meat
Next, sear the marinated pork belly slices in a hot pan until they are browned on both sides. This step helps to lock in the flavors and create a delicious caramelized crust on the meat.
Braising the Pork Belly
After searing the meat, transfer the pork belly slices to a pot and add in a mixture of soy sauce, dark soy sauce, sugar, garlic, ginger, and water. Let the pork belly simmer in the sauce for at least an hour, allowing the flavors to meld and the meat to become tender.
Serving Suggestions
Once the pork belly is cooked, slice it into bite-sized pieces and serve it with steamed rice or noodles. You can also garnish the dish with chopped green onions or cilantro for added freshness and flavor.
In conclusion, mastering the art of Hokkien braised pork belly requires patience, attention to detail, and a love for bold flavors. Whether you’re a seasoned chef or a home cook looking to impress, this dish is sure to satisfy your cravings for a hearty and satisfying meal.