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

Yam Fried Rice ~ 芋头粒炒饭

This Yam Fried Rice dish seems to be appearing in the menu of some restaurants lately, and I've savoured two versions from two different restaurants.   Here, I'm sharing with you my version of Yam fried rice, prepared with leftover cooked brown rice.  If you don't have leftover cooked rice, you can still use freshly cooked rice but air the rice to remove moisture and refrigerate it for a few hours before cooking.  This way your fried rice won't become clumpy or mushy.





A very satisfying and delicious bowl of Yam Fried Rice, which I must admit is truly 'Yum'!

Recipe for Yam Fried Rice ~  芋头粒炒饭

Ingredients

1 cup brown rice (rice cup)750 ml water200 gm yam cubes30 gm anchovies30 gm dried shrimps80 gm frozen peas2 eggs scrambled1 Chinese sausage, cut into cubes1 tsp light soya sauce1/4 tsp saltMethod Cook the rice in the rice cooker, set aside for a few hours.  (I used leftover cooked rice).In a wok, add some oil to shallow fry the yam cubes till the sides are slightly…

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.

Sticky rice cake with red bean paste ~ 芝麻豆沙饼

I love red bean, be it  in kuih, mooncakes, rice dumpling or other pastries with red bean paste filling.   This was my first attempt at making the red bean paste from scratch and had to admit that it was really very time consuming.  Nonetheless this sticky rice cake or glutinous rice cake with red bean paste, was indeed very delicious especially when taken fresh from the pan.  I like it that it was not deep-fried but pan-fried with very little oil when using a non-stick pan.  Great to snack on with a good old cup of hot Chinese tea!











Recipe for Sticky Rice Cake with Red Bean Paste ~  芝麻豆沙饼 (adapted from 'here')

Ingredients

250 gm glutinous rice flour and extra to dust200 to 230 ml water360 gm red bean paste, homemade1/2 cup sesame seedsOil for fryingMethod Put glutinous rice flour into a mixing bowl.  Gradually add water to mix into a soft, pliable dough that doesn't stick to the hand.Cover dough with a wet piece of cloth and let rest for 15 mins. or more.Meanwhile, weigh the …