[Ingredients]
500g Blanched Pork Belly - cut into 1cm cubes
10 Sliced Dried Chinese Mushroom (pre-soaked in water, reserve water)
4 - 6 Peeled Hard-boiled Eggs
10 Dried Shrimp (pre-soaked in water)
2.5inch-piece Minced Ginger
3 Cloves Minced Garlic
2 Star Anise
3tbsp Fried Shallot
1tbsp Oil
1.5tsp Five Spice Powder
2tbsp Shao Hsing Hua Tiao Wine
2tbsp Light Soy Sauce
1tbsp Dark Soy Sauce
30g Rock Sugar
1/2tsp Salt
Water
[Steps]
Heat 1tbsp oil in a wok/pan. Stir fry ginger, garlic and dried shrimp till fragrant. Add in five spice powder and star anise, fry till fragrant.
Add in pork, stir fry till browned. Add in mushroom, mix well.
Add in wine (pour from the side and not directly onto the ingredients), mix well.
Add in fried shallots, light soy sauce, dark soy sauce and sugar, mix well. Add in mushroom water and top with more water until it covers all the ingredients. Bring to boil.
Transfer everything to a claypot (note: water level should be at least 2inches above the ingredients), add in eggs. Let simmer covered for 1.5hrs.
Add in salt and cont simmering for another 10mins, remove from heat.
Serve with steamed rice and baby bok choy (xiao bai cai).
Adapted from Happy Home Baking