Braised Pork Belly

[Ingredients]

- 500g pork belly

- 200g pork skin

- 8-10 shallots, peeled and sliced

- 4 cloves of garlic, peeled and chopped

- 5 ginger slices

- 1 stalk scallion, cut into lengths

- 1 cinnamon stick

- 2 star anise

- 2 tau gua

- 4 hard boiled eggs

- Some dried beancurd skin, soaked in water

[Seasoning]

- 1tbsp light soy sauce

- 2tbsp dark soy sauce

- 1/2tsp salt

- 1tsp sugar

[Steps]

1. Blanch pork belly and skin. Drain and set aside.

2. In a soup pot, add in 2 ginger slices, scallion, pork belly and skin. Add enough water to cover the ingredients. Simmer for 30mins.

3. Turn off heat and let pork cool in the stock for 30mins.

4. Pan-fry shallots till golden brown. Set aside. Reserve oil for cooking.

5. In another pot, add in 2tbsp shallot oil, 3 ginger slices, garlic, star anise and cinnamon over medium-low heat. Stir-fry till fragrant.

6. Add in pork belly, skin, salt, light and dark soy sauce, and the reserved stock. Bring to a simmer, then add in sugar and simmer for 60mins.

7. Add in tau gua, eggs and beancurd skin and simmer for another 60mins. Add more water / stock if needed.

Adapted from @honeybeesweets.sg