Braised Pork (Tau Ew Bak)

One of the most popular dish in our household is this Penang Hokkien braised pork dish which is popularly know as Tau Ew Bak. Hubby and the kids just love this dish and they can eat every week if I will actually cook it! This is my go to dish when I'm out of ideas of what to cook. It's easy and the gravy is great for soaking up your rice.

I've done the gravy really wet and also thick and dry. Somehow it is still better with more gravy so I can add some hard boiled eggs to add on as additional fillers.

Ingredients

• 1 kg          Pork belly (best with those that has a few layers of fats and with skin intact)
• 10 cloves Garlic - slightly mashed
• 1tsp          Peppercorns - crushed
• 2               Star anise
• 2tbsp        Black soy sauce (thick caramel)
• ½ tbsp       Salt
• 1tbsp        Light soy sauce to taste (optional)
• 2 cups      Water (can add more)
• 6 no.         Half boiled eggs
• Oil for frying

Methods

1. Cut pork belly into 1" cubes. 
2. Heat up wok or cast iron pot with 2 to 3 tbsp oil. 
3. Saute the garlic, star anise and peppercorns for about 2 minutes till fragrant.
4. Toss in the pork cubes and stir till all sides are seared through. 
5. Add in all black sauce and stir till all pork cubes are covered. Let cook for 2 minutes.
6. Pour in water (enough to cover the pork), stir and cover for 15 minutes.
7. Add in salt and light soy sauce, stir and cover. Simmer for 30 minutes stir every 10 minutes.
8. Add in hard boiled eggs and simmer for further 10 minutes.