Lor Bak (Braised Pork) 滷肉

Some called this hong bak, tau yew bak, while some named this lor bak (not to confuse with Penang's lor bak though). Whatever it is called, I love this cos it's a traditional Hokkien dish that is always served during Chinese festivals and brings back lots of fond childhood memories. The pork slices are succulent with little fats melting in your mouth. The gravy goes very well with rice or noodles, and gives the hard-boiled eggs some nice colour and flavour.

Ingredients
400g pork (Can use pork belly if you don't mind the fats)
1 small piece ginger
6-8 cloves garlic
2 tbsp five spice powder
2 tbsp soya sauce
1 tbsp dark soya sauce
1 tbsp rice wine
1 tbsp sugar
Few dash of white pepper
2 tbsp fried shallots
2 tbsp fried garlic
2-3 cups hot water
2 hard boiled eggs

Method
Marinate the pork with soya sauce, dark soya sauce, rice wine, five spice powder, pepper and sugar for at least 2 hours or overnight.

In a non-stick pot, sear the pork on all sides till brown. Add fried shallots, fried garlic, ginger, garlic cloves, soy sauce, dark soy sauce and water. Once the sauce is boiled, lower heat and braise pork for about 40 minutes to an hour. Taste the gravy and add more sugar or soy sauce if desired. Add the hard-boiled eggs just 5-10 minutes before you serve to prevent over-cooking.

Cut the pork into thin slices, and halved the eggs.

Serve with rice or noodles.