Gin's Kitchen - Braised Pork Belly with Eggs and Tau Pok

Day 125

We miss Kway Chap. The smooth noodles, braised egg, tau gua, tau pok and yummy gravy is comfort food. Many order pig innards to go with Kway Chap but I prefer pork belly instead. Pig innards gross me out.

Asian Grocery stores sell Premix versions of the Braised Sauce but I decided to try cooking it myself. I have been searching the net for recipes and there are so many to choose from! Many use cinnamon sticks, star anise and cloves but there are also really simple ones that only uses light soy sauce, dark soy sauce and garlic. No prize for guessing which one I decide to follow. Haha.

Ingredients

- 300g of pork belly (do not slice until ready to serve)

- 2 hard-boiled eggs (shelled)

- 4 tau pok

- 5 garlics

- Slices of ginger

Sauce

- 1l of water

- 4 tablespoons of light soy sauce

- 2 tablespoons of dark soy sauce

- 2 tesapoons of sugar

- 1 tablespoon of whole white pepper (smashed and cracked)

1. Place the eggs in a pot of cold water and bring to boil. Let water boil for about 2 minute. Turn off the flame and cover with lid for 15 minutes

2. Rinse the eggs with cold water till they are cooled and peel

3. Top up water in pot to 1l and bring it to boil

4. Add in garlic, white pepper and pork belly to the boiling water

5. Bring the pork belly to boil before adding in the eggs, tau pok, dark soy sauce, light soy sauce and sugar

6. Lower the heat to medium low and braise the pork for at least 30 mins till it is cooked

7. Taste the gravy and add salt or sugar according to taste

8. Lower the heat to low and simmer for another 15 to 20 mins and it's ready!

They don't have the flat white noodles here so we ate it with rice instead. The tau pok was filled with the gravy. 咬下去时，卤汁喷出来，好好吃啊！卤蛋配上卤汁，一级棒！超赞！