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Assam braised pork belly is a dish that I learnt from my eldest daughter’s mother-in-law. It is one of her specialty dishes that is really well-received by her family and friends.<\/p>\n
I happened to be at their house when my daughter’s mother-in-law prepared her famous Assam braised Pork Belly. And WOW! I must say that the pork really melts in your mouth! The tangy taste of assam gravy also makes your mouth water.<\/p>\n
My daughter’s mother-in-law was kind enough to share with me her treasured recipe, which I have tried making. Today, I’m sharing this recipe with you as well. I hope you will try out this simple yet super delicious dish, and that it will also become one of your family’s favourite!<\/p>\n
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Wash and clean the pork belly thoroughly to get rid of the smell (see detailed recipe notes for the method).<\/p>\n<\/div>\n
Blanch the pork belly in boiling water for 10 minutes, then wash and pat dry.<\/p>\n<\/div>\n
Mix 150 ml of water with the assam and squeeze out the juice, until the seeds separate cleanly from the pulp.<\/p>\n
![\"Squeezing](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/02\/Assam-Pork-Belly-Steps-9.jpg\")
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Sieve the assam juice into a big bowl, using a spoon to squeeze out all the juices from the assam pulp.<\/p>\n
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Add the assam juice,\u00a0dark soya sauce and sugar to the pork belly\u00a0and mix well. Then allow the pork to marinate for 5-6 hours, turning it over midway to ensure all sides of the pork are nicely marinated.<\/p>\n
![\"Marinating](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/02\/Assam-Pork-Belly-Steps-11.jpg\")
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Add the pork belly and assam water to a pot, followed by 250ml water, rock sugar and salt, then\u00a0bring back to a boil over high heat.<\/p>\n<\/div>\n
Once boiling, lower the heat to medium then simmer for 1.5 hrs or until the pork is soft and tender.\u00a0If the water starts to dry up, add a little boiling water and continue to simmer otherwise it can get burnt easily.<\/p>\n<\/div>\n
Towards the end of the braising process, the sauce should thicken and turn slightly sticky. Be careful to stir the sauce and turn the pork frequently as its easy for the dish to get burnt at this stage.<\/p>\n
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Check if the pork is tender enough, if not, you may need to extend the braising time by another 10-20 minutes.<\/p>\n<\/div>\n
Once done, remove the pork belly and cut into thin slices.\u00a0Garnish it with parsley and cut chillies. Best served hot with rice or steamed leaf buns.<\/p>\n
![\"Sliced](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/02\/Assam-Pork-Belly-Landscape-1.jpg\")
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Tried this recipe? Please rate<\/span><\/a>\u00a0our recipe or leave us a comment<\/a><\/span>! You can even upload a snap of your creation!<\/strong><\/p>\n Don’t forget to\u00a0subscribe<\/span><\/a> to our Youtube channel for more yummy videos! Do also\u00a0join us at\u00a0TBK Home Cooks Facebook Group<\/span><\/a> where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!<\/p>\n
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