Slow Braised Pork Belly with Gula Melaka (椰糖焖猪肉）
There is something deeply comforting about these slow-braised dishes. This Gula Melaka’s braised pork belly with mushrooms and dry bean curd sticks (tofu skin) has an infused sauce that brings together traditional flavors with a touch of sweetness and nostalgia. This recipe reminds me of the classis home-style braised pork my family used to make, but I wanted to give it a local twist. Instead of using plain sugar or rock sugar, I turned to Gula Melaka (palm sugar). Its deep caramel notes add warmth and complexity, balancing the savory soy base beautifully. I am using the block type Gula Melaka. You can use the granulated Gula Melaka too. If you are using the block type, make sure to cut into small pieces, so that it melts easily. This dish strikes the perfect balance between sweet and savory, traditional and modern. The Gula Melaka gives it a uniquely Malaysian touch that turning the ordinary braise into something truly remarkable. INGREDIENTS 500g pork belly, ...