Pak Lor (Braised)

This dish is best left overnight in the fridge before serving.

Ingredients
½ kg pork belly meat
1 pc 3-layer pork meat
2 pcs chicken thigh
12 eggs
1 tbsps five spice powder
1/2 tsp salt
1 thumbsize galangal, slightly pounded
4 pip garlic, finely sliced
½ Tbsp oil
3 Tbsp sugar
100 ml kicap pekat (camel brand)
1 - 2 cup water
30-40 gm rock sugar



Method
1. Rub 5-spice and salt over the meat and leave to marinate for at least 1 hour.
2. Heat up the wok with oil and fry galangal and garlic until golden brown. Remove and set aside.
3. Melt the sugar in the wok. Add kicap pekat and meat. Coat the meat with the mixture. Add the water, galangal and garlic.
4. Bring to the boil. Cover the wok, let it slow cook for half an hour. Turn the meat and let it cook until the gravy is thicken.
5. Dissolve the rock sugar with some of the gravy in a separate bowl. Spoon the rock sugar solution over the meat.
6. Remove, let meat rest for 10 minutes and then cut. Serve with dipping sauce.



Dipping Sauce:
1 pip garlic, chopped
2 tsp sugar
2 tbsps white vinegar
- Bring all ingredients to a boil and serve with the meat.