My Ah Ma used to cook 'Dark Soya Pork with Eggs' at home when we are kids. In Hokkien they called it ' Tau Eeu Bak with Lor Neng'. This is one of my favourite since young and with just one dish, I can eat a whole plate of rice with the sauce. Same goes to my kids and Dearie Suki and they love it so much. I think all of us are meat eaters and it runs in the family.
My Ah Ma's 'Tau Eeu Bak' has more sauce and for me I like it dry and hence less sauce. Also cook this 2 weeks ago.
Here is the recipe to share.
500gm pork belly, cut into 3 cm thick
3 cups water
10 peppercorns, crushed
10 cloves garlic, with skin and washed
4 hard boiled eggs , shelled
1 1/2 tbsp dark soya sauce
2 tbsp light soya sauce
1 tsp salt
1 tbsp sugar
1. Bring 3 cups of water to boil. Add in peppercorns and all seasoning.
2. Add in pork and hard boiled eggs. Simmer for about 30 minutes before adding the garlic cloves.
3. Continue to simmer over a slow fire until meat is tender, about another 20 minutes.
4. Serve with steamed white rice or porridge.
This dish is best served the next day to allow its flavour to develop.