Ingredients
1kg of belly pork
2 + 5 tbsp light soya sauce
2+ 10 tbsp dark soya sauce
2 tbsp Chinese cooking wine
1 tbsp ginger
1 tbsp garlic
1 tbsp 5 spice powder
5 cloves
4 star anise
1 cinnamon stick (i cheated using 1 tbsp cinnamon powder since I didn't have the stick version)
3 tbsp sugar
1 tau kwa, cubed
1 packet tau pok
6 eggs
Method
1) Marinade pork, preferably overnight, in 2 tbsp each of light soya, dark soya, 1 tbsp sugar and rice wine.
2) Transfer to a pot and put in another 5 tbsp light soya, 10 tbsp dark soya, 2 tbsp sugar and then all the other ingredients. Additional rice wine is optional. Add water, enough to cover.
3) Bring to a boil then simmer and skim off the fat and impurities. Simmer till cooked, approx 20 mins (my AMC pot needs only 10). Add in the tau pok and tau kwa in the last 5 minutes if using. Turn off the flame and let steep for about 45 minutes to absorb the flavours.
4) In another pot, boil the eggs. I bring the eggs up from cold water, eggs out of the fridge, then bring to a boil and turn off. The eggs steep for approx 6 minutes to get the shoyu squidgy egg consistency, but this needs to be peeled very very carefully. Otherwise, hard boiled eggs take about 10 minutes if steeping time, depending on your pot. (Yes, i used AMC again)
5) Add the carefully peeled eggs into the main pot at the same time as the toufu products. If using shoyu egg, only serve it but don't steep it in the sauce, otherwise the salt draws out the moisture and u end up with hard boiled egg, which kinda defeats the purpose and wastes your efforts. If adding in hard boiled eggs, you may need to periodically rotate the egg to get an even coloring.
6) Serve with warm rice.
 |
| Everything is still 'bek bek' because it hasn't had time to steep, but you get the idea! |
