Three Layer Pork Belly with Soy Sauce

Today, I learned this recipe from Mama.

This recipe had reminiscing Mama's fond memories of her mother, which was my grandmother. She shared the stories that grandmother loved to prepare this dish when they grew up and how Mama's siblings super duper missed this dish. 

Furthermore, Mama told me this dish had gained the popularity among the Hokkien people (i.e one of the varieties of Chinese) in Saratok and Roban, Sarawak when they worshiped their ancestors. During the worship process, Hokkien people will supply "San Sheng" (三牲）, which means 3 types of animals: chicken, pig and fish. These "San Sheng" (三牲）will cook in the boiling method. Usually, they can't finish all in one day, therefore, they loved to cook "San Sheng" (三牲）with soy sauce because it preserved more longer. They will re-fry it with little water in the following day. 

Mama instructed me I must learn it since I was the most elder in the family and probably one day I able to brief the cooking procedures of this dish to my sisters. 

Here's it's!

*** All my measurement was in " agak-agak (means guess)

 Simple 4 ingredients: cooking oil, chopped garlic, 3 layer boiled pork belly and soy sauce

 First of all, the pan with cooking oil 

 Then, added chopped garlic and fry it until light brown color and fragrant 

 Next, stir fry the 3 layer boiled pork belly. If you prefer the crunchy pork belly, it's advisable to fry it more longer. In contrast, for the not so crunchy pork belly, just fry for few minutes.

****Be careful, the oil of pork belly will split out

 Finally, added the soy sauce and Aji Nomoto 

It's better to serve the 3 layer pork belly in dry version ( no cooked sauce) to prevent oily.

Here's the recipe of 3 layer pork belly with soy sauce. It was went well with white rice. Hope you like it and try it in the future.