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.