Idiot-proof recipe for braised pork belly

NOT difficult, I swear. You can get it right the first time.

I got a recipe from the Internet. It sounded simple already -- but I have modified it and made it even more simple.

Go get 600 gms of pork belly meat (to serve about 3 to 4 persons).  Ask the butcher to cut them into thick slices for you.

Wash the meat, dry with napkins, and put them to steam. Once cooked (when the meat changed colour) take them out to cool. Cut them into smaller slices if you wish.

Then comes the very interesting part. Melt about three tablespoons of rock sugar in the pan. Stir till all the sugar has melted and syrup has turned a pale yellow. This means that it is about to caramelise. Throw in the pork slices. Continue to cook and stir till the liquid thickens and becomes really sticky. OK, stop!

That's how you smash a garlic to release its flavour.

Wash the pan. Heat oil and throw in a few garlic cloves. (No need to de-skin, but just slightly smash them so that the cloves release their flavour. You can use the pounder or bang the palm of your hand on the spatula over the garlics.)

Pour in black soya sauce -- about two tablespoons. Pour in light soya sauce, about three tablespoons. Add a teaspoon of Worcester sauce. Mix in 5 Spice Powder (just a sprinkle will do as only a subtle flavour is required.)

Next, pour in the meat in its syrup. Pour in a bit more water so that the meat is covered. Bring to boil, then lower heat and let the whole thing simmer. About two hours later, voila -- braised belly pork! As a final touch, place a sprig of Chinese parsley on the dish.

Serve meat with steamed buns instead of rice for a change.

Instead of pork belly, you can use chicken wings. I like to use the middle portions. No need to steam first. Just poach them in boiling water till they are slightly cooked before you do the rock sugar syrup part. Don't pour away the water after poaching, but add it later to the black sauce.

Next, I am going to try the lazy man's chicken rice.