Braised Five Spice Pork Belly


850g pork belly (cut into slab)

150g shallots (peeled and sliced)

6 cloves garlic (peeled and sliced)

2 stalk spring onion (trimmed and sectioned)

½ cup cooking oil

2 cups water


¼ cup light soy sauce

¼ cup Chinese cooking wine

2 tbsp cooking caramel

1 ½ tsp five spice powder

30g rock sugar

½ tsp ground white pepper

Preparation Instructions:

  1. Heat up ½ cup of cooking oil in a wok on low heat. Add in sliced shallots and continue to saute until crispy and golden brown. Remove the fried shallot and set aside.
  2. Leave 1 tbsp of shallot oil in the wok. Pan-fry the pork belly on high heat until brown on all sides. Remove and set aside.
  3. Use the remaining oil to saute the spring onion and sliced garlic until fragrant.
  4. Add in water, seasonings and pan-fried pork belly and bring to a boil. Turn heat to low, covered and continue to simmer for 1 hour.
  5. Add in fried shallot, stir to combine and continue to simmer for another 20 minutes until the pork belly turn soft and sauce has become thickens.
  6. Dish out and serve.

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