Garlic Chili Pork Belly Stew
This Pork Belly Stew is packed with intense flavours - the soya sauce, garlic, and chilli come together to create a real savoury and umami sauce which is absorbed into each piece of tender pork belly.
Servings: 6
Equipment
- Pressure Cooker (If you do not have a pressure cooker, you can use a slow cooker but do note that it will take longer)
Ingredients
- 500 g pork belly slices
- 6 cloves garlic
- 2 small red chili
- 4 tbsp soya sauce
- 6 tbsp dark soya sauce
- 300 ml water
Instructions
Preparing the ingredients
- Slice the 2 small red chilis into rings beginning from the tip, and discard the top.
- Peel the 6 cloves of garlic and set aside.
- Slice the pork belly into 1/2 -3/4 inch cubes (based on your preference).
- Bring a pot of water to boil and blanch the pork belly pieces to remove any impurities. After which, you can discard the water.
Adding it to the pressure cooker (or slow cooker)
- Add the blanched pork belly, peeled garlic cloves and sliced chilli into the pressure cooker.
- Add the soya sauce, dark soya sauce and water into the pot and give it a good stir.
- Close the lid of the pressure cooker and set to high pressure for 35 minutes. (If you are using a slow cooker, you will need to plan ahead and allow for about 4 hours in order for the pork belly to be tender.)
Reducing the sauce
- Once the timer of the pressure cooker goes off, carefully release the steam safely before opening the lid.
- Give the pork belly stew a good stir and the meat should be very tender by now.
- With the lid off, turn on the sauté function (or select any other mode which allows you to bring the contents to a boil) and let the stew begin to boil for about 5-10 minutes.
- Serve warm with rice/ congee and enjoy!