Tau Yu Bak (Braised Pork)

Ingredients 

• Pork Belly (五花肉) Get a cut with about half fat and half lean meat.
• 8-10 Hard boiled eggs or more.
• 5-10 whole pieces of firm bean curd (Tau Kwa) cut into halves
• 2 whole garlic (smashed)
• Dark soy sauce
• Light soy sauce
• 5-6 star anise
• 3-4 tablespoon sugar
• 4-5 tablespoon five spice powder
• 10-15 pieces of dried red chili (may adjust depending on how spicy you want it to be)
• 1 cinnamon stick
• 1/2 tablespoon white pepper

Directions

1. Cut the pork belly into chunks that are not too small because it will be braised and will shrink. In a big bowl, marinade the pork belly with half of the sugar, five spice, dried chili, and garlic. Add a pinch or two of salt, some dark soy sauce and light soy sauce. If possible let it marinade overnight or at least for an hour or two in the fridge.
2. In a large pot, heat up some oil until it gets just a little smoky and then toss in the remaining sugar, five spice, garlic, dried chili, cinnamon stick and star anise. Cook for about 15-20 seconds and then quickly add the marinated pork into the wok. Add more oil if necessary.
3. Let the pork cook for about 5-10 minutes or about a quarter done and then fill the pot with water until it completely covers the meat. Add dark soy sauce until it becomes a dark brown. 
4. Let it cook on high heat and once it boils for about 5-10 minutes, reduce heat to medium and add the hard boiled eggs and bean curd. Make sure all the ingredients is completely immersed, otherwise add more water.
5. Stir every 10-15 minutes or so to make sure the bottom doesn't stick and burn. Let it cook on medium heat for about 3-4 hours or until the pork belly meat has become tender. Add salt and soy sauce to taste. Serve hot with white rice.