Babi Tauhu (Braised Pork in Dark Soy Sauce)

Name: Babi Tauhu (Braised Pork in Dark Soy Sauce)
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 29.58 ml dark soy sauce; 4.92 ml honey; 2.46 ml Chinese five spice powder; 650 g pork fillets, cut into 2cm pieces; 44.37-59.16 ml corn oil or 44.37-59.16 ml sunflower oil; 1 large brown onion, chopped; 3 garlic cloves, bruised; 1 star anise; 375 ml water; 29.58 ml sugar; 2.46 ml salt; 3-4 hard-boiled eggs, shelled (optional); steamed jasmine rice, to serve; 1 fresh red bird's eye chili, finely sliced, to serve

Submitted by Sonya01

"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."

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photo by djmastermum

Ready In:: 1hr 30mins
Ingredients:: 14
Serves:: 6

ingredients

29.58 ml dark soy sauce
4.92 ml honey
2.46 ml Chinese five spice powder
650 g pork fillets, cut into 2cm pieces
44.37-59.16 ml corn oil or 44.37-59.16 ml sunflower oil
1 large brown onion, chopped
3 garlic cloves, bruised
1 star anise
375 ml water
29.58 ml sugar
2.46 ml 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

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.
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.
Add the pork mixture to the pan and cook, tossing, for 3-4 minutes or until the pork starts to change colour.
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).
Serve immediately with the steamed rice and top with the chilli.

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Reviews

All I can say is OMG this is sooo wonderful! I was dubious at 1st because I don't like pork as it always goes dry, but not with this. Made for the AU/NZ Swap 41 June 2010

djmastermum

RECIPE SUBMITTED BY

Sonya01

Australia

I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.

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