Babi Tauhu (Braised Pork in Dark Soy Sauce)

You can use a Chinese clay pot, which should be soaked overnight in cold water before using for the first time. Available from Asian grocery stores.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 2  tablespoons dark soy sauce
• 1  teaspoon honey
• 1⁄2 teaspoon Chinese five spice powder
• 650  g  pork fillets, cut into 2cm pieces
• 3 -4  tablespoons  corn oil or 3 -4  tablespoons  sunflower oil
• 1  large  brown onion, chopped
• 3  garlic cloves, bruised
• 1  star anise
• 375  ml water
• 2  tablespoons sugar
• 1⁄2 teaspoon salt
• 3 -4  hard-boiled eggs, shelled (optional)
•  steamed  jasmine rice, to serve
• 1  fresh  red bird's eye chili, finely sliced, to serve

Directions

1. Place 1 tbs of the dark soy sauce, honey and five spice in a medium bowl. Add the pork and toss to coat. Cover and place in the fridge for 30 minutes to marinate.
2. Heat the oil in a Chinese clay pot or heavy-based medium saucepan over high heat until hot. Add the onion and cook, for 1-2 minutes or until it begins to turn golden brown. Add the garlic and star anise, and cook, stirring, for 1-2 minutes or until aromatic.
3. Add the pork mixture to the pan and cook, tossing, for 3-4 minutes or until the pork starts to change colour.
4. Add the water, sugar, salt and remaining soy sauce to the pot or pan and toss to combine. Bring the sauce to the boil. Add the hard-boiled eggs if using (the eggs will take on a dark colour and taste of the delicious sauce). Reduce the heat to medium-low and simmer, stirring occasionally, for 1 hour or until the pork is tender and the sauce thickens slightly (if the sauce becomes too dry, add a little extra water).
5. Serve immediately with the steamed rice and top with the chilli.