Serves 2
Ingredients:
2 pieces pork belly, blanched and cut into small cubes
2 medium red onion, sliced thinly
3 cloves garlic, minced
1 thumbsized ginger, minced
2 eggs, boiled and peeled
2 tablespoons rice wine
2 tablespoons dark soya sauce
1 tablespoon light soya sauce
1 tablespoon rock sugar
1/2 teaspoon ground white pepper
1/2 teaspoon five-spiced powder
2 tablespoons cooking oil
2 cups water
Method:
Fry the sliced onion in cooking oil in a saucepan till they are golden brown. Strain the onion and set aside, keeping the oil in the pan.
Reheat the saucepan with oil and add in the minced garlic and ginger. Fry till fragrant.
Add in pork belly which has been blanched in boiling water and cubed. Fry until the pork is thoroughly cooked and its oil released.
Add in 2 tablespoons of dark soy sauce and 1 tablespoon of light soy sauce. Fry for a minute and add in the rice wine. Stir in the ground white pepper, five-spiced powder and rock sugar. Mix well and add in 2 cups or more water, ensuring that the water is 2cm above the meat. Bring to boil.
Lower the heat, add in the pre-fried onions, boiled eggs and simmer for 1 to 2 hours.
Serve with steamed rice and poached green vegetables.