favorite
print
rate
Serves
US | Metric
Ingredients
  • 500 g pork belly, skin on, cut into 1 inch cubes
  • 3 pieces of wood ear mushrooms (optional)
  • 2 thick slices of ginger, skin on
  • 4 cloves garlic, whole and lightly bash
  • 500 ml water
Seasoning
  • 2 tbsps caster sugar
  • 1½ light soya sauce
  • 1 tbsp dark soya sauce
Caramel Pork Belly Caramel Pork Belly
Caramel Pork Belly

This is one of my favourite dishes that my mum makes and it takes no time at all. It is so simple and uses my favourite part of a pig. Whenever she makes this, I will have twice the amount of rice.

Prep 20 minutes
Total 1 hour 45 minutes

The caramel imparts a smokier taste to this dish. I left the skin on the belly to keep the meat moist during braising. You can always discard the skin when eating or alternatively use skinless pork belly. Wood ear mushrooms is best used in this dish as it doesn’t add any flavor to the dish but textures. This is a heartwarming dish and best cooked the day before to let the flavours develop. Once chilled, you can skim the excess fat at the top easily, reheat till piping hot and serve with fluffy white rice. 


  1. Rehydrate the wood ear for a couple of hours in cold water. Their sizes vary but they do double in size so use a larger bowl. Drain and squeeze out excess water. Cut off the hard bits and into smaller pieces, about 4 cm/2".
  2. In a metal saucepan, dust the sugar evenly and melt on low to medium heat. Watch it like a hawk. As soon as the sugar turn dark brown but not burnt, add the ginger and garlic and let them sear in the caramel for 30 seconds and until fragrant. 
  3. Add pork belly and turn up the heat slightly. Make sure the pork is well incorporated within the caramel. Add both soya sauces and water. Add wood ear if using. 
  4. Bring it to boil and turn the heat to low and simmer for 90 minutes till the meat is tender.


I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.

Caramel Pork Belly

This is one of my favourite dishes that my mum makes and it takes no time at all. It is so simple and uses my favourite part of a pig. Whenever she makes this, I will have twice the amount of rice.

favorite
print
rate
Prep 20 minutes
Total 1 hour 45 minutes
Serves
US | Metric
Ingredients
  • 500 g pork belly, skin on, cut into 1 inch cubes
  • 3 pieces of wood ear mushrooms (optional)
  • 2 thick slices of ginger, skin on
  • 4 cloves garlic, whole and lightly bash
  • 500 ml water
Seasoning
  • 2 tbsps caster sugar
  • 1½ light soya sauce
  • 1 tbsp dark soya sauce

The caramel imparts a smokier taste to this dish. I left the skin on the belly to keep the meat moist during braising. You can always discard the skin when eating or alternatively use skinless pork belly. Wood ear mushrooms is best used in this dish as it doesn’t add any flavor to the dish but textures. This is a heartwarming dish and best cooked the day before to let the flavours develop. Once chilled, you can skim the excess fat at the top easily, reheat till piping hot and serve with fluffy white rice. 


  1. Rehydrate the wood ear for a couple of hours in cold water. Their sizes vary but they do double in size so use a larger bowl. Drain and squeeze out excess water. Cut off the hard bits and into smaller pieces, about 4 cm/2".
  2. In a metal saucepan, dust the sugar evenly and melt on low to medium heat. Watch it like a hawk. As soon as the sugar turn dark brown but not burnt, add the ginger and garlic and let them sear in the caramel for 30 seconds and until fragrant. 
  3. Add pork belly and turn up the heat slightly. Make sure the pork is well incorporated within the caramel. Add both soya sauces and water. Add wood ear if using. 
  4. Bring it to boil and turn the heat to low and simmer for 90 minutes till the meat is tender.


I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.