PORK - Palm Sugar No Bake Char Siu

By Aemelia

Ingredients

• 600 gm pork belly, 1.5cm thick slices
• 80 gm palm sugar
• 1/2 tsp salt
• 2 Tbsp light soy sauce
• 2 blades of pandan leaf, shredded

Preparation

Step 1

1. Arrange belly slices into a heavy based pot (big pot with wide base surface is preferred rather than small pot).
2. Add everything except plam sugar. Put enough water to cover the belly.
3. Bring to a boil and lower to a simmer for 20 minutes. (Lid on)
4. Flip the belly over and let it cook for another 15 minutes. Flip the belly pieces again.
5. Put in palm sugar and reduce gravy until it's thick like honey. (Lid off. Use medium heat and watch the char siu closely to prevent burning)
6. Let the char siu cool in pot. Slice when it has totally cooled down.

*I cooked this 6 hours ahead of dinner time : )