Braised pork in soy-galangal sauce

Chef Celines pork salad is typically served for celebrations such as Christmas and birthdays in Malaysia
By Atul Kochhar
Braised pork in soy-galangal sauce
  • Rating:
  • Serves: 6-8
  • Cook Time: 1 hour 15 minutes
  • Prep Time: 30 minutes
  • Effort: easy

Ingredients

For the chilli sauce

  • 3-4 red chilli
  • ½ cloves garlic, crushed
  • 2½ tsp rice vinegar
  • 1 tsp sugar
  • 1 tbsp lime juice

For the pork

  • oil
  • 1.75 kg pork belly, rinsed and cut into large chunks
  • 2 tbsp thick soy sauce
  • ½ thin soy sauce
  • 3 small red onions, sliced
  • ½ cloves garlic, sliced
  • 1 cm piece galangal, roughly chopped
  • 1 stalks lemongrass, See Cook's note
  • 7 cm cinnamon sticks
  • 1 whole star anise
  • 2 cloves
  • 1 tbsp rock sugar or muscovado sugar
  • 1 tbsp rice vinegar

To serve

  • 3 large leaves lettuce, shredded
  • ½ cucumber, cut into half and sliced thinly
  • 3 pieces deep-fried bean curd, blanched and sliced thinly, (available in Asian supermarkets)

Tips and Suggestions

To get more flavour out of the lemongrass, bruise it with the flat of a knife and twist it into a knot.

Method

1) For the chilli sauce: place the chillies, garlic, rice vinegar, sugar, lime juice and ½ a teaspoon of salt in a blender and blend to a smooth paste. Add a splash of water if necessary.

2) For the pork:mix the pork with 1.5 tablespoons of thick soy sauce and the thin soy sauces, cloves and a little black pepper and leave to marinate for 10 minutes.

3) Heat some oil in a frying pan, add the red onions, garlic, galangal, cinnamon, star anise and lemongrass. Fry for 2 minutes.

4) Add the meat, sugar, vinegar and 250 millilitres of water. Cover with a lid and cook on a low heat for 1 hour. If necessary, add extra water to ensure the bottom of the pan doesnt burn.

5) After an hour, take off the lid, add ½ a tablespoon of thick soy sauce. At this point the sauce should be very thick and glossy.

6) Let the meat cool slightly and then slice meat thickly.

7) Arrange in a dish and scatter with the lettuce, cucumber and bean curd. Drizzle with chilli sauce and serve.

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