I believed Hong Bak is a Hokkian dish..My mom like to cook this dish when she offer prayer during festival at the alter..I guess I'm so use to eat this dish when I was young and believed Hong Bak is a common comfort food that everyone can eat day in and day out .Since I have pressure cooker ,I tried to cook Hong Bak using pressure cooker to save time .This dish is easy and simply to cook without using much ingredients yet delicious to eat paring with lots of steamed white rice.I like to use Malaysia's caramel sauce to cook this dish.To get a premium quality thick soy sauce or caramel sauce from Malaysia is not hard since some Asian store in NYC do carry full range of Malaysia products..I think what make Hong Bak taste good is the lard from pork belly fussing out during the cooking process into the thick gravy. Finger lick good!!
2 lbs pork belly,cut cube and remove excess fats (5 far lam)
4-5 cloves fresh garlic,peeled and mashed or chopped
1 inch ginger,sliced
2 tbsp caramel sauce or any thick soy sauce
3 tbsp soy sauce
2 tbsp pork bouillon powder or cube
2 tbsp sugar
1 cups water
2 tbsp oil
salt to taste
1 block medium soft tofu,cut into 8 pieces
1:Prepare pressure cooker at medium high heat with oil and garlic.Fry garlic and ginger until fragrant,then add in cut pork belly,caramel sauce ,soy sauce ,bouillon powder, sugar and water.
2:Cover with lid and the knob.Cook for 15 minutes before remove the cooker from heat.Slowly remove the pressure knob to release the steam completely before remove the lid.
3:Check the seasoning and add in tofu into the sauce.Cook for another 5 minutes before remove from heat.Serve warm with rice.