Mushroom braised pork

    This version, also known as "bak lor", uses large pieces of pork belly braised in water, star anise, clove, cinnamon, light and dark soy sauce and sugar. The meat is braised until very tender and when the layers of fat have softened, giving a melt-in-your-mouth feeling. Then, the pork belly is cut to slices of about 1/2 inch thick and arranged on a plate. The thickened sweet black sauce is then poured over the pork belly slices and this is usually served with cucumber slices on the side and with home made chili sauce. If there's a heaven on earth, this must be it!!!


    Melaka, Malaysia
    12 people made this


    • Cinnamon (about 2 inches long)
    • 2 star anise
    • 4 cloves
    • 400g pork belly, cut into 1 inch-thick pieces
    • 8 dried Chinese mushrooms (wash, then soak in some hot water for 30 minutes & cut in half if too large)
    • 3 hard boiled eggs
    • 2 whole knobs of garlic, remove some of the papery outer layer skins, break the knobs in 2 large portions and wash clean
    • 1 large piece of dried bean curd skin, wash and soak in water till softens, then tear into pieces
    • 1 liter water
    • 1/4 cup light soy sauce (or more or less according to preference for saltiness)
    • 2 tbsps dark soy sauce
    • 2 tbsps sugar


    1. Mix everything in a pot and cook under medium heat. Add some water from time to time if needed if the sauce dries up a bit.
    2. Cook until the meat and mushrooms are tender and finally, when the sauce has become thicker and lesser in volume, but not dried up (usually about 1-1.5 hours). Take a final taste and add a bit more sugar and soy sauce if necessary. The sauce should be a little sweet and salty, infused with the taste and smell of cinnamon, clove and star anise.

    See it on my blog

    Check out this recipe from Petite Nyonya's blog

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (0)