How to Make Babi Tauhu Braised Pork In Dark Soy Sauce
- In a medium bowl, whisk together 1 tablespoon dark soy sauce, 1 tablespoon honey, and 1 teaspoon five-spice powder.
- Add 1 lb pork belly, cut into 1-inch cubes, to the bowl and toss to coat thoroughly.
- Cover and refrigerate for at least 30 minutes (or up to 2 hours) to marinate.
- Heat 2 tablespoons of oil in a preheated Chinese clay pot or heavy-bottomed pot over medium-high heat.
- Add 1 medium onion, chopped, and cook for 1-2 minutes, or until softened and lightly golden.
- Add 4 cloves garlic, minced, and 2 star anise, and cook for another minute, stirring constantly, until fragrant.
- Add the marinated pork to the pot and cook, stirring occasionally, for 3-4 minutes until the pork begins to brown.
- Pour in 1 cup of water, 1 tablespoon of sugar, 1 teaspoon of salt, and 2 tablespoons of dark soy sauce. Stir well to combine.
- Bring the mixture to a boil.
- If using, gently add 2 hard-boiled eggs.
- Reduce heat to low, cover, and simmer for 60-90 minutes, or until the pork is incredibly tender and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
- Serve hot over steamed rice. Garnish with fresh chilies (optional).
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
25g
Fat
9g
Carbs
2g
