Monday, July 23, 2012

Braised Pork Belly with Tau Pok

12 pieces of tofu puff (tau pok) - parboiled in boiling water and drain
200g pork belly - cut into pieces
2 eggs (cooked and peeled)
2 slices ginger
2 cloves garlic - lightly smashed 
1 tbsp rice wine
1 tbsp soy sauce
1 1/2 tbsp dark soy sauce
1 tbsp sweet thick soy sauce
pinch of sugar
salt to taste
1 tbsp cooking oil

1 small piece cinnamon
2 cloves
1 star anise
2 pieces chuang xiong
  1. Heat up oil in a wok.  Saute ginger and garlic till lightly aromatic.  Add pork belly and stir fry for about 1 to 2 minutes.
  2. Add rice wine, soy sauce, dark soy sauce and do a quick stir fry.
  3. Add water, sweet thick soy sauce, sugar and all the spices.  Bring to a boil.
  4. Continue to simmer under low heat for about 20 to 30 minutes or until pork belly is slightly tender.
  5. Add tau pok and eggs and continue to simmer for another 15 minutes.
  6. Check seasonings and add salt to taste.
  7. Serve warm.

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