This dish is often related to ‘Tau Yu Bak’ which is braised pork with soy sauce. However there are many variations to preparing this dish which usually consists of pork  and may include mushrooms, beancurd sticks, beancurd puffs, sea cucumbers, pig intestines, chestnuts, hard boiled eggs and some preserved salted vegetables. We could had this for days as it is believe braising the dish over time taste even better.

Ingredients( serves 4 )

• 400g (pork belly( sliced )
• 50g preserved salted vegetables
• 1 cup dried shitake mushrooms( soak, cut in halves )
• 2 heads garlic, loosen
• 1 knob ginger( 2 cm, smashed )
• 4 hard boiled eggs
• 1.5 litres water

Marinade

• 2 tbsp soy sauce
• 1 tbsp chinese cooking wine
• 1/4 tsp pepper
• 2 tsp five spice powder

Seasoning

• 1 tbsp oyster sauce
• 2 tbsp caster sugar
• 3 tbsp dark soy sauce
• 1/2 tsp pepper
• 1/2 tsp salt
• 1 tsp sesame oil.

Method

1. Coat with marinade for 30 mins.
2. Shallow fry the meat in hot oil to seal the juices. Dish up.
3. In a clean wok heat a little oil to saute garlic and ginger lightly till aromatic. Add in the mushroom and saute all together.
4. Add in seasoning and pork belly and stir till all combined. Remove and put into a pot.
5. Add in water,hard boiled eggs and salted vegetables. Braise for one hour over medium heat till meat becomes soften and sauce reduce slightly. Add salt to taste. Serve with steam rice or porridge. Voila!