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Method:
Smash garlic cloves open with the back
of a cleaver, but leave them whole. Cut the pork into 2cm cubes;
wash and pat dry. Melt sugar in a wok or saucepan over medium
heat. (The sugar will take about 1 minute before it starts
melting. The moment it does, turn off heat or the sugar will
burn and leave a bitter taste. Melted sugar should be golden).
Add dark soy sauce, garlic, pork and water, then turn on to high heat.
When mixture boils, turn heat down to medium low and simmer for about
an hour until gravy is thickened and meat is tender. The
thickness of the gravy depends on how you like it - leave to simmer
longer if you want a really thick gravy.
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