Ingredients

• 2 tbsp soy sauce ⁠⁠

• 3 tbsp dark soy sauce

• ⁠⁠6 pieces of dry chili ⁠⁠

• 1/2 cup rice cooking wine

• ⁠⁠1 tsp White pepper powder ⁠⁠

• 4 sliced gingers ⁠⁠

• 4 cloves garlic ⁠⁠

• 4 Star anise ⁠⁠

• 2 tbsp brown sugar

• ⁠⁠3 cups water or stock ⁠⁠

• 2 pre-made spice bags (Asian markets sell pre-made packages of spice bags for use on marinaded food)

• ⁠⁠1 lb. skin-on pork belly (sometimes you can find small cuts of about 1cm pork belly packs in the Asian market) ⁠⁠

• 1 pack of Superior Natural Seasoned Pressed Tofu (each pressed tofu cut a half) ⁠⁠

• 1/2 cup chunk of daikon

• ⁠⁠1/2 cup chunk of carrots ⁠⁠

• 4 individual green onions (Tie two green onions up like a knot)

• 3 Boiled & peeled eggs

• ⁠⁠6 Boiled & peeled quail eggs ⁠

Instructions

1. Use the pork belly’s cubed fat part to stir fry in a medium frying pan over medium heat. Add sliced ginger, and chopped garlic then stir and cook until aromatic for about 1 minute. Keep stirring and cook until pork belly turns white for about 4 minutes.

2. ⁠⁠Add brown sugar, and soy sauce and continue to stir and cook for about 5 minutes until the pork belly turns golden brown on both sides then set aside. ⁠⁠

3. Transfer the pork to a medium stew pot with the lid. Pour the rice-cooking wine, dark soy sauce, white pepper powder, star anise, green onion, dry chili, spice bag, and water into the pot. Cover it and bring it to a boil before reducing the heat to low for about an hour.

4. ⁠⁠After an hour, add eggs, pressed tofu, quail eggs, daikon, and carrots to the pot, cover it, and cook for another half hour.

5. ⁠⁠Serve with a bowl of white rice and enjoy.