- Pork-belly cut to abt 1.5- 2 inches strip. Infact, maybe “bone-in pork chops” is a better alternative. Pure lean Pork will be a little tough.
- Salt, Sugar (brown/gula Melaka will be prefect), Light soy, Dark soy (more for colouring), lots of coarsely grounded Black pepper, a dash of Sesame oil and Shaoxing wine. A clove or two of smashed Garlic and a small piece of smashed Ginger. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Start by marinating the Pork-belly with all the Marinating Ingredients – for at least a couple of hrs (overnite for better flavors).
Make sure the Pork-belly is at room temperature (out of Fridge for at least 1 hr). Heat up a non-stick Pot/Pan. Transfer the pork-belly (w’out the sauce) to the Pot to sear/brown all sides properly. the searing process is really optional but The VainD thinks it help to build flavors and texture layering.
Add the sauce and water to abt just covering the Pork-belly. Bring to boil and then turn heat to medium/low and simmer for at least 1 hr (depending on the heat) or till sauce thicken and caramelize to syrupy. Towards the end when the sauce starts to thicken, flip and turn the Pork-belly occasionally to avoid burning.
Take out the Pork-belly and let it set for abt 10-15 mins b4 slicing to abt 1/2cm thick (preference). Drizzle with the thick sauce and ur plate of delicious peppery “Braised Black Pepper Pork-belly” is ready to be serve.