Soy-Braised Pork (a.k.a. Tau Yew Bak)

(Recipe from "Singapore Cooking" book)

2 Tbsp oil

2 Tbsp fine granulated sugar*

600g pork leg*

6 cloves garlic, lightly bruised

2.5 cups water

5 Tbsp thick dark soya sauce*

1/2 tsp salt

1 large walnut-sized knob of galangal or ginger, peeled and bruised

Heat oil and sugar together in a wok over medium heat, stirring frequently. Keep a close watch to ensure that it does not burn. When the sugar has melted and caramelised into little brown globules, add the pork (the caramel will splutter) and stir vigorously.

Add all remaining ingredients, bring to a boil, cover and simmer for 1 hour, stirring occasionally or until the pork is fork tender. Serve hot.

*Treacly dark soya sauce is the best to use for this dish, but if you cannot get it, use regular dark soya sauce.