Braised Pork Belly (Tau Eu Bak)
Ingredients
Braising Liquid
- 1kg
- pork belly
- 2 cloves
- star anise
- 1 stick
- cinnamon
- 3 whole
- bayleaves (use one, is the leaf is big)
- 30g
- ginger
- 4 cloves
- garlic
- 3 whole
- eggs
- 3 cups
- chicken stock or any kind of stock
- 5 tbsp
- dark soy sauce
- 5 tbsp
- soy sauce
Seasoning Items
- 5 tbsp
- dark soy sauce
- 2 tbsp
- dark brown sugar (substitute with honey)
Method
- 01
De-scum the pork belly.
- 02
Finely dice the onions and ginger
- 03
Boil the eggs for 8 minutes (to get hard boiled eggs)
- 04
Peal the shell of the eggs
- 05
Stir fry the onions and ginger for 2 minutes
- 06
Add in the cinnamon, bay leaves and star anise
- 07
Pour in the hot water
- 08
Add in all the seasoning items
- 09
Bring the mixture up to a boil
- 10
Add in the pork belly and eggs
- 11
Cover and simmer under medium-low heat for 40 mins
- 12
Take the pork belly out, cut into smaller chunks (if using 1 big piece) and serve with some of the braised liquid
Notes
- The ginger and garlic amounts are just a guide, being precise with either isn't a big deal.
- The amount of soy sauce you need are just estimates, use to taste
- There are two ways to do this, one with a big chunk and then cut later before serve, or cut small chunks and just braise that