Five-Spice Pork Belly Stew

• Pork belly 500g
• Egg 4 pieces
• Tofu 1 block
• Five spice powder 1 tbsp
• Garlic 4 cloves
• Star anise 2 pieces
• Palm sugar 2 tbsp
• Soy sauce 4 tbsp

How to Make It

• 1

  Hard-boil 4 eggs for 8 minutes, peel them carefully, and set them aside for later infusion.

• 2

  Cut 500g of pork belly into bite-sized 3cm cubes and brown them in a large pot over medium heat until golden.

• 3

  Crush 4 garlic cloves and add them to the pot with 2 star anise, frying until fragrant for 1 minute.

• 4

  Stir in 1 tbsp of five-spice powder, coating the meat thoroughly for 30 seconds to activate the spices.

• 5

  Pour in enough water to cover the meat, then add 4 tbsp of soy sauce and 2 tbsp of palm sugar.

• 6

  Cover and simmer on low heat for 30 minutes, then add the peeled eggs and 1 sliced block of firm tofu.

• 7

  Continue simmering for another 15 minutes to allow the eggs and tofu to absorb the dark, flavorful broth.

• 8

  Remove the lid and simmer for a final 5 minutes to slightly reduce the sauce until it looks glossy and rich.