Hokkien Style Caramelised Pork Belly (Samcan Kecap)
Simple and easy caramelised pork belly with a few ingredients you could find in every Asian pantry!
Servings: 4 people
Calories: 225kcal
Cost: 15
Equipment
- wok
Ingredients
- 350 grams Pork Belly diced
- 5 cloves Garlic
- 1 tbsp Oyster Sauce Brand: Lee Kum Kee
- 2 tbsp Sweet Black Bean Soy Sauce Brand: Bango
- 1 tbsp Mushroom Stock Brand: Knorr (optional)
- 1 pinch Salt
- 2 tbsp Olive Oil
- 500 ml Water
Instructions
- Clean and cut the pork belly into small dice or slice accordingly to your taste
- Heat up the wok with high heat, and add olive oil
- Stir fry chopped garlic until fragrant, be careful not to burn it
- Add diced/sliced pork belly and then add oyster sauce. Continue to stir to coat the pork in the oyster sauce
- After the meat appeared to be half cooked, add black bean soy sauce to darken the colour
- Add water and mushroom stocks into the meat, slowly bring to the boil
- Reduce the heat to low. Simmer for about 45 minutes to 1 hour or until the pork is very tender and let the oil builds up from the fat of the pork belly.
- No sugar is needed for the caramel! It will start to get sticky from the pork belly fats then add a small amount of water to prevent the caramel sticks onto the wok
- Adjust the taste by adding more sweet black bean soy sauce and a pinch of salt