Slow Braised Pork Belly with Gula Melaka (椰糖焖猪肉）

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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, cut into chunks

5 dried shiitake mushrooms

100g dried bean curd sticks, cut into short lengths

10 cloves minced garlic

1 thumb-sized piece of ginger, sliced

1 spring onion, white part

300ml water

2 tbsp cooking oil

Seasoning

1 tsp five spice powder

100g Gula Melaka

2-star anise

1 cinnamon sticks

2-3 bay leaves

2 dried chilies

2 tbsp oyster sauce

1 tbsp dark soy sauce

Blanching ingredients

20g sliced ginger

1 stalk of spring onion

1 tbsp Shaoxing wine

Cornstarch slurry

2 tsp corn flour

5 tbsp water

 


METHODS

1. Soak Chinese mushrooms and dried bean curd stick in water to soften.

2. Chop the Gula Melaka into small pieces.

3. Cut pork belly 1cm thick. Pour water into the wok or pot and add the cut meat into it together with the rest of the blanching ingredients. Turn on the heat and cook over medium heat. When the water boils and the pork is blanched. I removed it from wok. Rince and clean with tap water.

4. Heat up some cooking oil in a wok, sauté the sliced ginger, minced garlic and spring onion until fragrant, add in the pork, star anise, dried chilies, cinnamon stick, seasoning and Gula Melaka.  Stir until well incorporated.  Cover and simmer on low for 30 to 45 minutes.

5. Halfway cooked, add soften mushrooms and bean curd stick, continue cooking for another 10 minutes or until pork is tender.

6. Stir in cornstarch slurry to thicken the liquid and glaze the pork.

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