Braised Soy Sauce Pork

The weather has not been overly cold this winter. However, it does not stop me thinking of comfort food. Chinese style braised soy sauce pork is one of my favourite comfort food. It was one of a few dishes that I learned to cook when I was living away from home. Traditionally, pork belly is used but I substitute it with pork butt to cut down the fat. This dish is uniquely Chinese but I cook with a South East Asian twist by adding fish sauce, spices and sweet soy sauce. Who knows, maybe my comfort food will become yours this winter?

Skill Level: Easy

Serves: 10 - 12

INGREDIENTS:

• 4 lb pork butt, cut into 1.5 inch cubes
• 6 hard boiled eggs
• 5 slices of ginger 
• 4 garlic cloves, crushed
• 1/2 cup red wine (optional)
• 1/2 cup dark soy sauce (for colour) 
• 4 tbsp kecap (ketjap) manis (omit if not available)
• 2 tbsp fish sauce 
• 3 tbsp soy sauce 
• 2 cup water
• 2 star anises
• 1/2 tsp five spice powder
• 1 tbsp brown sugar 
• Salt and white pepper to taste 

METHOD:

1. In a pot or dutch oven, heat up cooking oil and add in garlic and ginger. Cook until fragrant
2. Add in pork butt and cook for another 5-7 minutes
3. Add the rest of ingredients, except brown sugar, and cook until boil
4. Lower down the heat, cover and simmer for 1 hour or until meat is tender
5. Mix in brown sugar and hard boiled eggs 
6. Add salt and pepper to your taste and cook for another 10 minutes
7. Serves with steamed rice