This is one of the dishes from my god sister that I cherish a lot. The best part of this dish is the sauce. If there is any leftover the next day, I liked to dip plain, white bread in it for breakfast. Wierd? Try that, I love it so much. This is an attempt to capture the measurements of all the ingredients that goes into recreating the dish. It is close enough, and I will continue to refine the recipe as I practice this dish in the future.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Serves: 8
Ingredients
- 1 lb pork shoulder, cut into bite size pieces
- 8 hard boiled eggs, shelled
- 20 pieces fried bean curd (油豆泡)
- 2 cinnamon sticks
- 6 cloves garlic, lightly bashed
- 2 star anise
- 2 Tbsp oil
- 2 Tbsp sugar
- 8 oz boiling water
- 2 Tbsp light soy sauce
- 4 Tbsp dark soy sauce
- 1/2 tsp salt
Directions
- Rinse fried bean curd in hot water, drain and squeeze out excess water, set aside.
- Heat oil in wok over medium heat.
- Add sugar and heat till the sugar starts to caramelize.
- Add garlic, cinnamon stick, star anise, light soy sauce, dark soy sauce, and water. Bring to a boil.
- Add the pork and cook briskly for 10 minutes until the pork is well done.
- Add the eggs and let it simmer for another half an hour till the pork is tender.
- Add the fried bean curd and leave it to simmer for another 10 minutes.
- Serve hot.
Note: I like the eggs browned. Cook it a day ahead. This gives the eggs more time to soak in all the goodness from the sauce and develop the desired color and flavor.
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