Lobak (Red Braised Pork)

I've been reading my old blog and improving a few recipes recently. There is a lot of nostalgia to these recipes, because they don't just represent food, but also memories of my friends and my family. It so happened that I had two slabs of pork belly in my freezer, so I decided to whip up a slice of the past.

Lobak is meat (bak) braised in a red sauce (lo). In Mandarin, this is pronounced lu rou. Although the braising liquid consists of relatively great volumes of soya sauce, the long period on the stove means that the various elements are infused and come together to form a rather complex end product with a surprisingly light touch.

LOBAK (Red Braised Pork)

A - Meat
1lb/500g pork belly
2 tbsp Five spice powder

B - Braising liquid part 1
2 tbsp vegetable oil
5 oz. rock sugar (or plain sugar)
2 cloves garlic, minced

C - Braising liquid part 2
1/2 cup dark soy (optional: mushroom flavored)
1/2 cup light soy
1/4 cup vermouth/dry white wine
6 cups water

D - Aromatics
2 whole star anise
3" cinnamon stick
1 leek, washed, halved lengthwise and chopped into 1" parts
2" galangal (lengkuas), peeled and sliced into coins

*****

A - Rub the five spice powder into the meat and leave in the fridge for at least 1/2 hour.

B - Heat oil in a wok on high. Add sugar. When all the sugar has melted, lower heat to medium so that it doesn't burn; the color of the molasses should be golden yellow. Throw the minced garlic in. Warning: it will bubble and sizzle!

C - Add both soys, vermouth and water. Don't worry if the molasses harden - they will melt eventually. Turn the heat up to high and bring the mixture to a boil. The final mixture should be smooth and bubbling. Taste and, if needed, add a little more sugar.

D - Slip A gently into the braising liquid. Make sure all the meat is submerged. Arrange the spices, leek and galangal around the meat. Braise covered for at least 3 hours, checking and stirring every 45 minutes. Control the fire and keep on a light rolling boil throughout. Lower the fire if it is bubbling too much.

In the last hour, braise uncovered to reduce and thicken the braising liquid. You should have around 2 cups of gravy at the end.

Take the meat out and slice.** Arrange on a plate and drizzle gravy over. Serve with steamed pak choi and rice, with the remaining gravy in a bowl for drizzling over rice.

** I discovered that it is easier to slice when the meat has been refrigerated overnight. The meat and gravy should be refrigerated separately.