6 garlic cloves
2 coriander roots
2 tsp whole black peppercorns
1 tsp sea salt
2 tbsp vegetable oil
700g (1.5 lb) skinless pork belly, cut into roughly 3 cm cubes
2 tsp Chinese five spice
2 tbsp sweet dark soy sauce
1 ½ tbsp white sugar
2 tbsp light soy sauce
4 hard-boiled eggs
200g (7 oz) fried tofu, cut into bite-sized pieces
4 whole star anise
coriander leaves to serve
steamed rice to serve
Melt-in-your-mouth goodness!
So satisfying…. had trouble to stop eating. This recipe is a must-have. Thank you! I had been looking to expand my repertoire of dinner meals.
Melt in your mouth deliciousness!
This recipe is a keeper!
I substituted canned quail eggs instead of chicken eggs so I can just keep them in the stew and intact. Other than that and frying the tofu, I followed the recipe exactly since I have not tried this dish before.
Family’s favourite!
Such a comfort food, tasty and fragrant. It really feels like mom’s warm hug. We all simply love it!