Hakka Braised Pork Belly & Peanut

Tested Recipe Adapted from Hoe Yee’s An Inspiring Collection of Hakka Foods

Hakka Braised Pork Belly & Peanut

Ingredients:

500g pork belly (with skin)

200g peanuts (soak in the water overnight)

2 heads smoked garlic

800ml water

Marinade (mix well):

1 tbsp light soy sauce

1 tsp dark soy sauce

Seasoning:

1 tbsp fish sauce

1 tbsp light soy sauce

1 tbsp dark soy sauce

30g rock sugar

Preparation Instructions:

  1. Cook pork belly in the boiling water over high heat for 20 minutes, remove and prick holes over the skin with a fork, pat-dry. Rub marinade all over the pork belly skin.
  2. Deep-fry pork belly skin in hot oil over high heat until golden brown (skin side down). Remove from heat, soak in the cold water immediately, soak it for 20 minutes, drain well.
  3. Put pork belly, peanuts, garlic and seasoning in a pot, pour in water, bring to boil over high heat.
  4. Covered and lower the heat, simmer for approximately 40-50 minutes, until the pork belly pieces and peanuts are tenders, and the flavour has been absorbed, or until gravy is slightly absorbed. Serve hot.
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