Singaporean-Braised Pork Belly
A classic home-cooked dish in Singapore and many parts of Southeast Asia! Pork belly and red Idaho® potatoes cooked in a flavorful savory-sweet, five-spice soy-based sauce. Served with rice for the ultimate comfort food meal!
See MinShien's full post, along with more photos, here.
- 1 tablespoon vegetable oil
- 2 pounds lean pork belly, sliced
- ¼ cup soy sauce
- ⅛ cup dark soy sauce
- 3 tablespoons brown sugar
- ¾ cup rice wine
- ½ teaspoon five-spice powder
- 4 cloves garlic
- 1¾ cups water, more if needed
- 5-6 red Idaho® potatoes, cubed
- Heat Dutch oven or pot with vegetable oil under medium-high heat. \Add sliced pork belly. Sear on both sides for a few minutes.
- Add soy sauce, dark soy sauce, brown sugar, rice wine, five-spice powder, garlic, water, and red potatoes. Add more water if needed to submerge at least ⅘ of the items. Bring to a boil.
- Lower heat to medium-low, cover and cook for 50 minutes. Check halfway through, stir, and add more water if the liquid is drying out.
- Remove from heat.
- Serve with rice and enjoy!
Depending on the pot/Dutch oven you are using, you may or may not need more than 1¾ cups of water. When I make this in my Dutch oven, I only need 1¾ cups of water. Every appliance and stovetop are different, so adjust the water accordingly! Note that water will evaporate as it cooks. The final dish should not be soup-y, but should still have a little bit of sauce.