Found another version of Braised Pork Belly; Nyonya Assam braised Pork Belly.
It is really very very similar to Terengganu's style except the Nyonya-style uses Tamarind sauce instead of Kecap manis and other than that the rest of the ingredient are creepily similar!
I didn't use exact ingredients of any particular recipe, I uses what I have on hand and what I can easily get; and all ingredient based on rough estimation.
But for your reference :
Ingredients: 500gram Pork Belly + Marinated Sliced Pork, 2-3 tbsp rock sugar and a dash salt.
Paste: 4-5 Shallots, 1 lemongrass, 5-6 cloves garlic, 1 tbsp shrimp paste, 2 tbsp Salted soy bean and 1/4 cup Tamarind sauce.
I didn't have all the different fanciful spices but I believe I used the very bare minimum for doing this dish.
Jammed them into a mushy paste ...
I used all my leftover MEAT in the freezer!
I have the habit of pre-panfrying the Pork Belly. I find that this pre-step keeps the Pork belly in shaped and it won't shrink when you braised them later on!
Click on for the rest of my step-by-step pictorials
Hmmmm, we still preferred the Taiwanese-style braised Pork Belly!
Taiwanese-style wins HANDS down, followed by Terengganu-style. Maybe we are just not the 'Sour-y' type of people and preferred the sweet, salty type. The tamarind gives its sour-ish, tangy, and sweet taste in the dish; not particularly over-powering but maybe it is just not our cup of tea.
But seriously PORK belly is just good with ANYTHING!
Thumbs up for trying, thou.
Nyonya's food is really an acquired taste for all the different layer of taste in their dish, or maybe; I just didn't use enough of all the different spices that are use by some of the bloggers out there? Well, we will never know unless I take a trip to Melaka again?