Recipe by Amy Beh


  • 600g pork belly, cut into 1.5cm slices (I used a mix of pork belly & pork shouder)
  • 3-4 semi hardboiled eggs, shelled
  • 6 fried tau-pok (tofu puffs), halved or leave whole – optional
  • 250ml water

Seasoning Ingredients:

  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • ¼ tsp Chinese 5-spice powder
  • 1 tsp pepper
  • 1 tbsp sugar (I used 3/4 tbsp)
  • 5 cloves garlic, smashed



    Serves 3-4
    Prep time 10 mins
    Marinate time 1-2 hrs
    Cook time ±20 mins
    Total time ±1.5-2.5 hrs
total time


  1. Marinate pork with seasoning for 1-2 hrs in a pot. Then simmer pork over low heat till sauce’s thick and glazed with oil, abt 10 mins.
  2. Add water and continue to simmer till pork’s just tender, abt 15 mins. Add more water if gravy has dried up.
  3. Add hardboiled eggs (and tau-pok), let it simmer for a further 2-3 mins and serve immediately.

We had some with steamed rice, steamed vegetables and some chopped red chillies. Leftovers can be frozen and to be warmed up on another day. I had some leftover for lunch on the next day – I would say that it’s even yummier if eaten a day later.. 🙂


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