Foodcanon- Braised Belly Pork

http://www.foodcanon.com/2011/03/auntie-rubys-tau-yew-bak.html

Auntie Ruby's Tau Yew Bak recipe (Braised Pork in Soya Sauce) 1 kg of belly pork, with skin on (serves 4-5)
3 tsp sugar(or equivalent crystal sugar)
3 tsp thick soy sauce
5 tsp light soy sauce
10 cloves of garlic (as in photo, bruised lightly)
1 tsp of white peppercorn (pounded coarsely)
4 tsp oil
5 hard boiled eggs

Aromatics/Spices:
2 star aniseed
5 cloves
1 cinnamon stick

Method

1. Heat pot (or claypot) in medium flame Toss in the spices and peppercorn and fry for about 2 mins to release the oils and flavours.
2. Add the oil.
3. After 1 min, add the sugar.
4. When the sugar has dissolved, add pork and seal it by frying for about 5 mins
5. Add garlic, dark soy sauce and light soy sauce
6. Lower flame and simmer for about 35-45 mins or till pork is tender to your liking. Cover pot. Stir occasionally.
7. If necessary, add water in small portions along the way (see tips below).
8. Mid way through, add the hard boiled eggs and tau kwa.
9. Serve garnished with coriander leaves and sambal belachan