Recipe Ingredient
- 500g pork (ask the butcher to give you pork that has skin with a little fat), keep pork whole without slicing
- Marinade:
- 1 tbsp light soy sauce
- 1/4 tsp Chinese five spice powder (ng heong fan)
- 1 tbsp oyster sauce
- 1/2 tsp dark soy sauce
- 1/2 tsp pepper
- 1/2 tsp salt
- 2 tbsp sugar or to taste
- 4 whole garlic pods with skin on
- 1 star anise
- 4cm cinnamon stick
- 4 cloves
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp sugar or to taste
- Salt to taste
- 1 cup water
Instructions
- Season pork with marinade for several hours or preferably overnight.
- Heat a clay pot or heavy-based saucepan over a medium low heat. Put in marinated pork to brown. Add in whole garlic pods, cinnamon stick, star anise and cloves. Pour in half amount of water and cook covered for 5-8 minutes.
- Add in dark soy sauce, light soy sauce, sugar and salt to taste. Add remaining water and simmer until the gravy is thick and meat is tender. (Should the sauce be overly thick, add a little more water.) To serve, cut pork into slices and add gravy to the dish.
