500g belly or shoulder pork (cubed)
3-4 hard boiled eggs - peeled - one per person
5 tbsp Wing Yip Dark Soya Sauce
3-4 cloves bruised garlic cloves
2" root ginger (thick slices)
2 tsp sugar
1 stick cinnamon
2 star anise
2 tbsp peanut or vegetable oil
Heat the oil in a pot and fry bruised garlic cloves and sliced ginger.
Then add pork in batches to seal meat.
When the meat is sealed, add the dark soya sauce, cinnamon and star anise, cover and cook for 5 minutes. This stage is important to ensure the pork takes on the colour of the soya sauce.
Add water, turn down heat, cover and simmer for 20 minutes stirring from time to time.
When pork is cooked, add whole hard boiled eggs and sugar (to taste) and cook for a further 5 minutes.
The end result should be tender, cooked pork coated in a rich caramelised sauce.