Now I am back to my old self....though I still miss my babe Jo :p back to cooking and back to some silly-ness... back to my ' feel young' self again LOL! I braised these pork belly / ' tau yew bak ' yesterday night, for our dinner tonight...working Momsie has to prepare a dish earlier , back from work , just pop the dish into the microwave and we can have dinner early and a dish like this will taste better overnight !
Being the young me, I like to spring surprises on Wild Boar once in a while ( since the Piggies are away and there are no one to pamper ) I boiled some hard boiled eggs and shaped them , using the egg molds that I bought sometime back and made some cute bear, heart shape , fish and star to go with the braised pork belly. This is a common dish among the Hokkien people and we just love them. Flavorful and delicious and with the cute shaped eggs, it makes the dish more cheerful LOL! Well....what to do , a lovesick momsie gone cuckoo for a while , but I think it is a great therapy for me :))
These are so cute....next time can make this cute eggs
for all my grand piggies LOL!
great heirloom for Jo and Josh !
I bought these egg molds from the 100 yen shop
opp the Parkson Grand , Ipoh for those of you
keen to get them for your kids :)
Braised Soy Sauce Pork Belly / Tau Yew Bak
½ kg of pork belly with skin on
¼ cup + 2 tbs thick caramel soy sauce
1 bulb garlic, crushed
2 tbs of light soy sauce ( you can add a bit salt )
1/2 tsp white pepper
1 cup water or more
Cut pork belly into larger bite size cubes. It will shrink after cooking. Place the ingredients (A) together in a pot and toss well to coat the meat evenly. Cook on medium heat for about 20 mins. Lower the fire, add in (B) and simmer till meat is tender. Add another ¼ cup of hot water if the meat is not tender and gravy has evaporated. Add in hard boiled eggs. When ready to serve, take out the eggs and shaped them in the egg mold.
Note: This dish taste better overnight :)
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