Most of the 叉烧 recipe requires the meat to be marinated for few hours, if not over night. This palm sugar 叉烧 is something I will cook if I need to cook 叉烧 and yet don’t have time to marinate it. Though it is not red color like the normal 叉烧 that sells in the shop, but the taste is just as good and sometime is nice for a change, isn’t it?
600g pork belly or collar butt (shoulder)
1 tbsp oil
1 tbsp chopped garlic
4 tbsp light soy sauce / Gluten Free Soy Sauce
50g gula Melaka (Palm sugar)
In a non stick pan, heat oil and sauté the garlic until fragrant
Add pork belly and stir well
Add seasoning and bring to boil.
Lower the heat and cook till the sauce thicken and dries up
Remove from heat, leave to cool completely.
Cut into pieces and serve with hot rice, drizzle with sauce (optional) and slice cucumber.
Sauce to serve (optional):
2 tbsp light soy sauce / Gluten Free Soy Sauce
25g gula Melaka (Palm sugar)
In a non stick sauce pan, boil till thicken.