Tuesday, October 13, 2015

Braised Pork Belly with Dark Soy sauce

1 lb pork belly
4 eggs - boiled and peeled
1 packet medium soft tofu - sliced into large cubes

2 slices ginger
4 cloves garlic
1 star anise
1 pc dang gui
1 pc cinnamon stick
3 pcs chuan xiong
3 pcs gan cao 

3 tbsp dark soy sauce
1 tbsp light soy sauce

  1. Blanch pork belly in boiling water.  Drain and set aside.
  2. Heat up oil in pan.  Fry pork belly, skin side down.
  3. Remove from pan and set aside.
  4. Pour the oil from pan into a pot and heat up the oil.
  5. Fry spices for a while.  Add rock sugar and let it melt slightly, stirring for a few minutes.
  6. Add pork belly and toss to coat.
  7. Drizzle sauce and do a quick stir fry.  Add water.
  8. Cover and bring to a boil.  Simmer over medium low heat for 30 minutes.
  9. Remove braised pork belly from pot and set aside.
  10. Add tofu and eggs into the pot and braised for 15 minutes.
  11. Remove from pot and let cool slightly.
  12. Slice pork belly, eggs and tofu and place on serving plate.
  13. Serve with garlic chili sauce and a bowl of warm rice.

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