Source: Jolly Belly series
Yield: Serves 4 adults
250g pork belly (skin on, cut into 1" cubes)
6 hard boiled eggs
3 cloves garlic
50g bean paste
1tbsp palm sugar
2tbsp kicap manis
1tsp dark caramel sauce (or as needed)
Salt to taste
1/ Grind shallots and garlic to a fine paste.
2/ Heat oil and sauté shallot garlic paste till fragrant and looks glossy, then pun in bean paste to continue to sauté until fragrant.
3/ Turn heat to high, put in pork belly and cook until meat turns opaque and smells good.
4/ Put in 2 cups of water and transfer to a small pot, put in palm sugar, kicap manis, dark caramel sauce, then bring this to a boil and cover with a lid.
5/ Lower heat and leave this to simmer for 40 minutes before adding chicken to bring it to a boil, and simmer yet again for another 30 minutes.
6/ Adjust with salt, then put in eggs to let the gravy simmer for another 5-10 minutes.
7/ Turn off heat and let the dish sit in pot until ready to serve at dinner time.
Thanks Wendy for the exact measurement.