A savory dish that goes extremely well with steamed white rice. This is a Singaporean version with darker but sweat taste.
Ingredients:
oil
white peppercorn, pounded coarsely
star aniseed
cloves
cinnamon stick
sugar (or rock sugar)
pork belly (skin on) in 2×4 cm pieces
garlic, lightly bruised
thick (dark) soy sauce
light soy sauce
water (optional
Hard boiled egg
Bean Curd
Procedures
Adaption: http://www.foodcanon.com/2011/03/auntie-rubys-tau-yew-bak.html
