Ingredients

  • 1 tbsp cooking oil
  • spring onions or coriander garnishing
  • 4 eggs
  • 1.5 bulbs garlic separated into individual cloves (no need to peel)
  • 8 dried Chinese mushrooms
  • 500 grams pork belly
  • dashes of white pepper powder to taste
  • A Seasonings
  • 1.5 tbsp dark soy sauce
  • 1 liter water

Ready In 70 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Soak dry mushrooms in small bowl of hot water until puffy, then drain water. Squeeze out the water from mushrooms and trim away stems. Set aside the mushroom caps.Prepare 80% cooked hard boiled eggs. To do that, place eggs in saucepan of cold water (enough water to cover eggs one layer). Bring to a boil for about 2 minutes, turn off the stove and cover with lid for about 7 minutes (for 100% hard boiled eggs, it’s about 10 minutes). Rinse the eggs with cold water until eggs are cooled. Peel when cool enough to handle. Set aside.
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  • Length: 19 minutes

Step 2

  • Heat oil in casserole (wok, claypot or deep pot). Brown pork belly on both sides on medium heat.
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Step 3

  • Add 1.5 tbsp dark soy sauce on both sides of browned pork belly.
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Step 4

  • Add (A) and mushrooms. Bring to a boil, then lower heat to a simmer (with lid partially closed) for an hour, or until the meat is tender.During the last 10 minutes of simmering, add eggs and tau kwa. To serve, slice pork belly to smaller, bite-sized pieces.
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  • Length: 10 minutes

Step 5

  • Serve with rice or steamed buns.
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Step 6

  • Garnish with spring onions or coriander.
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