My Father’s Accidental Recipe – Best Garlic Pork Belly!
In this Garlic Pork Belly recipe, we will be using Toasted Garlic, not to be confused with black garlic, where the garlic is fermented.
I did some search on Google and found out that there is literally no information on “Fire Garlic”. Fire garlic is a direct translation of Chinese, whereas the proper term should be toasted garlic, the garlic is toasted in a smoked house, mostly produced from Guangdong province, China in two-story house and is exported to Western Europe and Southeast Asia.
In Malaysia, they are widely available in Chinese grocery shops and used in a wide variety of Chinese dishes.
By using toasted garlic, the garlic flavor is greatly enhanced, since the garlic flavor is intensified through the toasting process.
Rock Honey Sugar
Rock Honey Sugar is an important ingredient for this recipe, as this sugar has some light citrusy flavor that would balance the pungent flavor of the garlic.
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My father’s accidental Braised Garlic Pork Belly Recipe. He discovered this combination of ingredients when he over-add the amount of garlic and tested the sugar by substituting regular white sugar with Rock Honey Sugar, which creates this flavorful Garlic Pork Belly Recipe!
Braised Pork Belly in Garlic Sauce Recipe
- 800 g Pork Belly
- 50 g Carrot
- 250 g Broccoli
- 360 g Toasted Garlic (7 - 8 head of garlic)
- 10 tbsp Soy Sauce
- 40 g Rock Honey Sugar
- 5 tbsp Shao Xing Wine
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- Clean and cut the carrot and broccoli into bite-size.
- Peel garlic.
- Preheat a pan with cooking oil, sear pork belly until golden edges.
- Remove the seared pork belly and put it aside.
- With the oil still in the pan, slightly pan-fry garlic.
- Add Honey Rock Sugar in and caramelized on low heat.
- Once the garlic turns golden, add in the soy sauce.
- Add one large bowl of water, approximately 1000ml.
- Add the seared pork belly in.
- Bring to a boil then braise for 45 minutes. Flip occasionally.
- At 15 minutes, add in the carrot in.
- After 45 minutes, remove the red carrot and set aside.
- If the pork belly is still too tough, add more water and braised for another 10 minutes or more.
- Once it has reached your desired doneness, remove the pork belly, and set aside.
- Now add the Shao Xing Wine and reduce the gravy to thicken.
- Blanch the broccoli/cauliflower with a pinch of salt or 1/2 teaspoon of salt.
- Place the cooked carrot as the base for the pork belly.
- Place the blanched broccoli/cauliflower at the side of the plate.
- Cut the pork belly into a thickness of 1/2 inch and place it on top of the carrot.
- Scoop the gravy and pour onto the cut pork belly. Serve.