- Pork-belly – cut to abt 2-inches thick strip.
- Hard boiled Eggs.
- Salt, Sugar (brown sugar/Gula Melaka would be good), Dark/Light say, coarsely grounded Black Pepper, Cinnamon stick and Anise. Smashed Ginger and Garlic. Red Dates, Yok Chok (Solomon’s Seal Rhizome), Kei Chi (Wolfberry) – all soak in warm water (just for a little while). All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Preparing the Sauce – Start by boiling all the Sauce Ingredients for at least an hr to get the flavors. Make sure U have enough water to cover all the meat. U can do this way in advance.
Braising the Pork-belly – Add the Pork-belly and hard-boiled eggs into the pre-prepared sauce, bring to boil. Turn heat to low and simmer till Park soften (preference) – for abt at leat 45-mins. Fish out the Pork and Eggs, slice and served hot with a little drizzle of the sauce.