Mom's Singaporean Braised Pork (Homestyle)

Cut pork into even 1–2 inch pieces and pat dry. Prepare all spices and sauces so they are ready to add.

Heat a heavy-bottomed pot or wok over medium heat and add the oil.

Add the sugar to the hot oil and stir constantly until the sugar melts and turns a deep amber (caramelized). Be careful not to burn it.

Immediately add the pork pieces to the caramel and stir to coat; fry until the pork is nicely browned on all sides.

Pour in the light soy sauce and the dark soy sauce (if using) and stir to distribute the color and saltiness evenly.

Add enough water to just cover the pork. Bring to a simmer.

Add the curry powder, five-spice powder, cinnamon stick, and star anise to the pot. Stir once to combine.

Reduce heat to low, cover partially, and braise gently for about 45–60 minutes, or until the pork is tender and the sauce has reduced to your preferred consistency. Stir occasionally and skim any excess fat if desired.

Taste the sauce toward the end of cooking. If it’s not salty or flavorful enough, add a little more light soy sauce or a splash of dark soy for color. Adjust salt/pepper to taste.

When the pork is tender and the sauce glossy and reduced, remove from heat. Discard large whole spices (if preferred) and serve hot with steamed rice.