Another dish off my “to-improve list”! I added more depth of flavour this time by adding fried shallots and garlic into this dish. It was the best idea that i’ve ever had! It’s savoury, a little spicy, a tad sweet and extremely fragrant. I am very happy with this recipe and I’ve even made an extra bowl for my brekkie tomorrow. It’s that good!
- 250g – 300g pork belly, sliced in thick pieces
- 2 star anise
- 1 tsp five spice powder
- 5 shallots, sliced
- 5 cloves garlic, chopped
- Sauce mix: 1/8 cup light soy sauce, 1/8 cup hua diao wine, 2 tbsp dark soy sauce, 1 tbsp thick dark soy sauce
- 1 heaped tbsp of rock sugar cubes
- 300ml water
- 2 firm tofu squares
- 2 hard boiled eggs
- 4 chilli padi, whole
- Chye sim or bak choy, blanched
- Fry shallots and garlic until golden and crispy. Dish up onto paper towels.
- Add pork to a pan and fry until lightly brown.
- Add in five spice and star anise and fry until fragrant. Add in fried shallots and garlic and toss well.
- Pour in sauce mix and rock sugar.
- Pour in water and bring to boil.
- Add in firm tofu and hard boiled eggs.
- Cover and simmer for 30 minutes. Stir occasionally. In the last 15 minutes, add in chilli padi (whole).
- Slice tofu and half the eggs.
- Serve with steamed rice and chye sim, with plenty of sauce.