Pork Belly in Soya Sauce
I am making a very simple pork belly in soya sauce. This dish is great for breakfast or if you wanna have it with buns and lots of Chinese Parsley. Plus I bought a different brand and type of soya sauce recently and this is the thick type, compared to the more diluted one. I wanted to try out and see if this works as well.
Some of you may remember that I made something quite similar before. That was the Braised Pork Belly in Soya Sauce. Maybe you might ask how different is this version compared to that one. The difference is largely in the soya sauce. I am also adding galangal in this version, so I think it will have a slightly different taste to it.
I left out the mushrooms, so it would be interesting to try out this plain version. Also I had already pre-cooked the pork belly when I prepared my Boiled Pork Belly for the soup stock. So cooking time is merely to heat it up and it is great for quick meals if you are short for time.
200 grams of Pork Belly (cut in chunks, pre-cooked)
2 tbsp of Dark Soya Sauce
1 Cinnamon stick (about 5cm)
3-4 cm Galangal (blue ginger)
1. Place the pork belly (usually it is frozen) into the claypot. Add the soya sauce, cinnamon stick and galangal. For the blue ginger, you can either slice or bruise it.
2. Add a one and half cups of water and boil at low heat for about 45 minutes. Keep stirring to prevent the sauce from burning. Once done, garnish with Chinese Parsley if you like.