Tuesday, March 17, 2009

Suan chai with pork belly

After making suan chai, see makings here, i drain away the water, keep it in a clean plastic bag, place in fridge for 3 weeks before i cook this.

What you need?
- 1 packet of pork belly (i chose the leanest piece)
- suan chai
- 3 cloves of garlic
- 3 tablespoon of dark soya sauce
- 2 tablespoon of sugar ( i like it sweet)

How to do it?

Cut pork belly into 2cm thick pieces, heat wok and fry garlic until slightly brown.
Add pork belly.

Fry until 80% cooked and slightly brown.

Add the suan chai, stir fry a bit and add 3 cups of water.

Into the water, add the dark soya sauce and sugar.
I have leftover gravy from my braised pork so i poured it in too.

Cover pan and let it cook for at least 20 - 30 mins on low medium heat, add more water if required, until meat is tender and water reduced to the taste u want.

Feel free to add more soya sauce and sugar to manage the taste.

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