Wellington foodie Shirleen Oh taught me how to make this version of a Malaysian Chinese classic. I knew I’d nailed it when I took leftovers to work one day and a colleague nearly burst into tears when she smelled it, saying it was exactly like what her mum made at home in Kuala Lumpur.
Ingredients
| 10 cloves | Garlic, peeled |
| 900 g | Pork belly (Main) |
| 1 | Cinnamon stick |
| ¼ tsp | Whole cloves |
| 1 | Whole star anise |
| ¼ tsp | Whole black peppercorns |
| 4 Tbsp | Light soy sauce |
| 3 Tbsp | Dark soy sauce |
| 3 Tbsp | Kecap manis |
| 6 | Eggs |
| 1 Tbsp | Sesame oil |
| 200 g | Deep-fried tofu pieces, optional |
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Directions
- Preheat the oven to 180°C.
- Carefully trim the skin from the pork belly, making sure to leave the fat on the meat. Cut into 4cm pieces.
- Half-fill a large ovenproof pot with a lid with water. Bring to a boil and add the pork. Cook for about 3 minutes–you'll see some scum float to the surface. Skim off the scum, then drain off the water. Leave the pork in the pot and add the garlic, whole spices and sauces. Cover with cold water–it should be about 2cm above the pork–and cover tightly. Place in the oven and cook for 2 hours, stirring after 1 hour.
- While the pork is cooking, boil the eggs.Bring a small pot of water to the boil, add a pinch of salt and then slip in the eggs. Let it come back to a simmer and cook the eggs for 8 minutes exactly. Drain immediately, then shake the pot to break the shells while holding it under the cold tap. Carefully peel the eggs and set aside to cool.
- After 2 hours, remove the pork from the oven and add the boiled eggs. Stir gently so the eggs are covered by the sauce. Cover and return to the oven for 20 minutes. Remove the lid and add the tofu, if using. Return to the oven for another 10-15 minutes, or until the sauce has thickened slightly and the tofu is hot.
- Serve immediately with jasmine rice and a blob of hot sambal, plus a lightly cooked green vegetable -bokchoy or broccolini.
