Serves 3 to 4

Ingredients:

• Pork Belly, 500 grams
• Tau Pok (Fried Beancurd), 10
• Garlic, 1 clove (smashed but left whole)
• white peppercorn, 1 tablespoon (crushed)
• Soy Sauce, 4 tablespoons
• Kicap (Kecap) Manis, 3 tablespoons
• Dark Soy Sauce, 2 tablespoons
• Cinnamon, 1 stick
• Cloves, 5
• Star Anise, 1
• Hard Boiled Eggs, 4
• Tau Kua (豆干), 2

Instructions:

1. In a 3.0L Thermos® Shuttle Chef® inner pot, add all ingredients except hard boiled eggs and tau pok (豆干). Add water till it covers the pork belly and bring the contents to boil and simmer for about 15 mins.
2. When boiling, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside overnight.
3. In the morning, bring the contents in the inner pot to a boil*.
4. When boiling, add hard boiled eggs and tau pok (豆干), close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside for 1 hour.

*Important: Before and during boiling, please give the contents a good stir to release any hot spots and also any trapped scums to avoid bumping phenomenon.

Notes:

• This recipe is suitable to be used in a 4.5L Thermos® Shuttle Chef® TCRA-4500.
• This recipe is originally based on using one of the 3.0L pots in Shuttle Chef® TCRA-6000, TCRA-3000, or RPE-3000 and a fair bit of liquid was removed in order to fit the hard boiled eggs and tau pok (豆干) during the morning’s boil.

Photo and recipe courtesy of Justine Ong from www.tings.sg.