Pork belly marinated in soy sauce and ketjap manis , then braised over a low flame for around 1.5 hours.. the meat is so tender and juicy it just melts in your mouth. Accompanied with soft, creamy potatoes that have absorbed all the flavour of the broth, served on steamy white rice and some crisp stir fried Asian greens…. this is comfort food at it’s best!

INGREDIENTS:

• ~500g of pork belly (cut into nice bite sized chunks)
• 4 medium size potatoes, peeled and cut into chunks (I like red rascal potatoes)
• 2 whole star anise
• 3 cloves
• 3 cloves garlic, peeled and smashed
• 2 tablespoons oil
• 2 tablespoons ketjap manis  (sweet soy sauce)
• 2 tablespoons soy sauce
• water
• white pepper
• salt to taste

METHOD:

1. Marinate the strips of pork belly with ketjap and light soy sauce and white pepper. Place in fridge for 30mins – 1 hour.
2. Heat up a pan, add the oil and slightly brown the potatoes on the outside. Remove from pan and keep aside.
3. Add a little more oil into the pan if needed and put the pork belly into the heated oil slowly. (It will pop and spit so be careful)
4. Seal in the juices of the meat, browning slightly. Discard oil.
5. Place the meat into a pot, add the smashed garlic, cloves, star anise and a little water just enough to submerge the strips of belly.
6. Bring to boil and immediately turn it down to a simmer. (if you prefer a darker braise, add a little more ketjap and soy sauce for taste).
7. Put on the lid and simmer for 1 hour, turning the meat occasionally to have it evenly submerged while it simmers.
8. Add in the potatoes, stir and simmer for another 30 to 40 minutes. Potatoes will be soft and meat very tender with gravy not soup.
9. Salt to taste.
10. Serve with steamy hot rice and Asian greens.