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
- 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
- Marinate the pork belly with some seasalt for about an hour or so, set aside.
- Saute the bean paste with the sliced shallots and bird eye chillies with some oil, till fragrant.
- Add in the pork belly and stir-fry for a while.
- 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.
- Fine tune to desired taste.
- Dish out and serve immediately with hot white rice.
I'm linking this post to 'Red Meat Feast' hosted by MySpicyKitchen.