Skip to main content
logo
Food Advertising by

Palm sugar braised pork belly




More often than not, palm sugar is normally used to make sweet desserts and seldom is it used in a dish.  Always willing to experiment and try out new recipes, I used palm sugar in this braised pork dish and it wasn't a disappointment.












This sweet and slighty tangy pork dish partners very well with piping hot white rice.

Recipe for Palm sugar  braised pork belly

Ingredients

  • 450 gm pork belly cut into bite size
  • 2 shallots, sliced
  • 2 chilli padi/bird eye chillies, cut
  • 1.1/2 tsp preserved bean paste (tau cheong)
  • 25 gm gula melaka/palm sugar
  • 1 tsp light soya sauce
  • 1/2  tsp dark soya sauce
  • 3 pieces tamarind skin
  • 1 cup water
Preparation
  1. Marinate the pork belly with some seasalt for about an hour or so, set aside.
  2. Saute the bean paste with the sliced shallots and bird eye chillies with some oil, till fragrant.
  3. Add in the pork belly and stir-fry for a while. 
  4. Add in the water, palm sugar, sauces and tamarind skin,  bring to the boil, cover, simmer on low heat till meat is tender and cooked through.
  5. Fine tune to desired taste.
  6. Dish out and serve immediately with hot white rice.





I'm linking this post to  'Red Meat Feast' hosted by  MySpicyKitchen.



Comments

  1. I too hardly use any palm sugar for savory dish except when I cook rendang as I like darker color for the rendang. I like the idea of adding it to braised pork.

    ReplyDelete
    Replies
    1. Maybe you should try and see whether you like it.

      Delete
  2. That dish of yours looks delicious, using palm sugar is a good idea, can substitute for the sugar and dark soya that I usually use to get the dark shade.

    ReplyDelete
  3. Mmmm...you said the magic word, pork belly! I am sure it tastes as good as it looks :)

    ReplyDelete
    Replies
    1. You'll like this dish if you like pork belly!

      Delete
  4. My goodness, just look at those fat! My girlfriend would love it. haha....
    Kristy

    ReplyDelete
    Replies
    1. I won't take the fat, will discard it but if the meat is too lean, it'll be tough.

      Delete
  5. Cheah, I would love to try this dish after trying your Tangy Pork Belly and BBQ Spare ribs which are really good. Again I must say I also like the ways you cook meat [I don't like to deep fry meat then adding the sauce].

    ReplyDelete
    Replies
    1. Thank you for trying out my recipes, Kimmy. So glad to hear that you like them. I never like to deep-fry food, too much oil and need to clean up the greasy kitchen. I go for fuss-free cooking, slow braising or steaming, that's
      my style.

      Delete
  6. I can imagine how tasty this is with a bowl of rice! I think I will try this with chicken as my family prefers chicken more.

    ReplyDelete
    Replies
    1. This will work well with chicken too, Mich!

      Delete
  7. Looks so delicious! Pork Belly is one of my guilty pleasures! Oh the calories, but double 'oh' for the deliciousness! I could eat two bowls of rice with just this one dish, very dangerous-loh!

    ReplyDelete
    Replies
    1. My family loves pork belly but will always discard the fat. Two bowls of rice, huh....mmmm

      Delete
  8. Hi Cheah, your braised pork look delicious and so appetizing can I have extra rice? LOL

    Have a nice day, regards.

    ReplyDelete
  9. This is so delicious! I need to get some more palm sugar.

    ReplyDelete
    Replies
    1. I was delighted with the result, rarely use palm sugar in dishes.

      Delete
  10. i only tried making char siew with gula melaka but not this kind with tamarind and tou cheong, i want to try!

    ReplyDelete
  11. This sound very similar like Nyonya dish Babi pongteh, yummy!

    ReplyDelete
    Replies
    1. I haven't tried the authentic pongteh dish, must try it in Malacca!

      Delete
  12. Looks delicious.. I never cooked pork belly at home. Thanks for sharing the recipe and linking it to Red Meats event.

    ReplyDelete
  13. Hi Cheah, finally I cooked this dish. Taste wise and method of cooking are what I like. I braised for 45 minutes and the meat is tender yet chewy. Very nice.

    ReplyDelete
    Replies
    1. Hi Kimmy.... thanks for trying out this recipe. Glad you like it!

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Traditional Chinese baked sponge cake ~ 烤鸡蛋糕

These old fashioned Chinese baked sponge cakes bring back fond memories of my childhood of  yesteryears.  They taste somewhat like the CNY Kuih Bahulu and I remember snacking on them when I was little.  I've tried making this twice, googled and tweaked the recipe from here and there but the cakes turned out chewy instead of soft and moist.  I was about to raise the white flag when I told myself that I might be third time lucky and thankfully I managed to get what I wanted on my third attempt.  So perserverence does pay!

The recipe may look easy but the beating of the eggs to 'ribbon' stage and the folding/whisking of the flour into the egg mixture can be tricky ...... that's why I had to try thrice before I could achieve what I wanted.  I kept two cakes in a container and they were even softer the next day.... Yum is the word!





Traditional Chinese baked sponge cake ~ 烤鸡蛋糕Ingredients 
2 eggs  (65g to 70 gm with shell)60 gm plain flour1/2 tsp  baking powder40 gm caster sug…

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…