My man loves this dish. In fact, the day after we had it, we went out grocery shopping and he almost bought more pork belly! 😛 I had to stop him as food tastes better fresh, so it makes more sense to buy the meat the day before cooking it, or on the day itself 😛
Marinade the pork belly with Lee Kum Kee char siew sauce, Chinese rice wine and black pepper overnight. Usually, we poke holes in our meat so that the flavour is fully absorbed. Melt butter at medium-high heat and fry the pork belly for about 3 to 5 minutes each side.
Reduce the heat to low and add carrot chunks, as well as any remaining marinade. Cover and cook for 15 minutes.
After that, it’s time to dump in the potatoes. Sprinkle with crushed chilli flakes and, if needed, stir in a little more char siew sauce and add a few dashes of Chinese rice wine. Cover and cook for another half an hour. Turn the meat and veggies every 10 minutes so that they’re evenly coated with the sauce.
There you have it, fatty, hearty, delicious pork belly! If you want it melt-in-your-mouth-tender, cover and cook the pork belly on low heat for half an hour to 45 minutes before you add the carrots. We didn’t have the luxury of time as we needed to work the next day : )
Wishing you fun,