serves 4 to 6 as part of a Chinese meal
1.5 l of lu shui, 滷水 (aromatic soy poaching liquor*)
1.2 kg of pork belly, cut into large pieces
2 tsp of five spice powder
1 packet of tofu puffs, halved
6 hard boiled eggs, peeled
*if you haven't got the soy poaching liquor, this is what you'll need;
In the final 10 minutes of cooking, add in the eggs and tofu puffs. Check for seasonings.
Serve immediately as part of a Chinese meal. The sauce is more like a broth here and if you are after a sticky and thicker sauce, tau yew bak (soya sauce pork belly stew) might be what you are after.
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