Ingredients :
- 300 gms of belly pork or pork ribs. (If belly pork is used, cut into 1/2 inch cubes (fat at the top, lean at bottom). If pork ribs are used, choose meaty ones and ask butcher to cut into 2 inch lengths)
- 100 gms of tau ki (also known as foo chok. Ask for stiff type)
- 5 to 8 chinese dried mushrooms (pre-soak till soft)
- 3 whole bulbs of garlic
- 2 bowls of warm water (approximately 500 mls)
Seasoning :
- 3 tablespoons dark soya sauce
- 1 1/2 tablespoon sugar
- 2 star anise
- 3 inches ceylon cinnamon (kayu manis)
- salt to taste
- white pepper to taste
Directions :
- Heat pot. Add sugar. Once sugar caramelised, add meat and coat it with caramelised sugar to lock juices in.
- Add water, garlic, chinese dried mushrooms and seasoning. (This is also the time to add hard boiled eggs and / or tau pok if you wish to have more ingredients)
- Once start to boil, close lid, reduce heat and simmer for 1 hour. Then add tau ki and simmer for a further 30 minutes. Add boiling water is stew becomes too dry.
This entry was posted
on Tuesday, April 28, 2009
and is filed under
Recipes : Pork
.
You can leave a response
and follow any responses to this entry through the
Subscribe to:
Post Comments (Atom)
.
