Have you ever visited Georgetown, Penang? If so you would’ve most likely eaten at Tek Sen Restaurant, a family-owned open-air eatery in the heart of the historical town. Tek Sen is very famous these days and draws a crowd every lunch and dinner. We’ve visited a number of times and fell in love with their ‘twice cooked pork belly’. It is truly one of the most delicious things to have ever graced our mouths! We have been attempting to recreate over the last number of years and we finally feel like we have a recipe that is pretty bang on!
TWICE COOKED PORK BELLY
Serves 3-4 as part of a meal
Time required: 1 hour 15 mins
500 grams pork belly
2 cloves chopped garlic
1 chopped Chilli (depends on size and your desired spice level)
Plenty of oil (for frying)
1 tbsp Chinese black vinegar
1/2 tbsp sweet bean paste
1 tbsp light soy
1 1/2 tbsp sweet soy (kecap manis)
1 tbsp sugar
Poach pork belly in water for 45 mins skin side down then place in the fridge or freezer to firm up (at least 30 mins). Dice up the pork belly into small pieces (see photo below).
To make the sticky sauce, combine all the ingredients in a small bowl and mix well.
Heat oil in wok or deep fryer and fry pork belly until golden and some of the fat has rendered, 5-10 minutes. Drain pork on paper towel.
To a clean, hot wok add a splash of oil and then add the pork belly, garlic and chilli and stirfry for 3-4 minutes. Add sauce and cook with the sauce until it caramelizes and creates a sticky, glossy coating over the pork! This last step should take around 5-7 mins. Keep tossing the pork to prevent it from burning.
Serve with steamed rice and preferably some greens to lighten up the meal. See our recipe for steamed Kangkung with garlic or our garlic/soy stir-fried Chinese water spinach 🙂