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Braised Pork Belly with Beancurd & Eggs (Lor Bak)

Wednesday, June 3, 2009




Cooked Lor Bak on saturday evening for dinner. It’s a recipe passed down from my grandmother, and it’s still one of the popular dish in my family. I like to cook this dish as it’s actually quite simple and since i always cook quite a lot at one go, we will still be eating it on the next day. That means one less dish to cook for the next meal, just heat it up, and it’s ready to eat again!


Braised Pork Belly with Beancurd & Eggs (Lor Bak)



400 g                 pork belly

8 nos.                 eggs

2 nos.                 beancurd, cubed

Seasoning for pork belly:

2 tbsp                dark soy sauce

2 tbsp                palm sugar

1 tsp                   ground corrisnder powder

2 tsp                   five spice powder

1 tbsp                garlic oil

Seasoning for soup base:

1500 ml           water

5 cloves           garlic, crushed

1 stick               cinnamon

2 nos.                star annise

50 ml                dark soy sauce

1 no.                  chicken cube



1.    Wash pork belly, pat dry and cut into desired length and thickness.

2.    Marinate with seasoning and set aside in fridge for 4 hours or more.

3.    Cook eggs in pot until hardboiled. Let cool before removing shell. Set aside.

4.    Place all ingredients for soup base and bring to boil.

5.    Add marinated pork belly and cook in high heat for 10 minutes.

6.    Add hardboiled eggs and beancurd and simmer on low heat for 2 hrs.

7.    Remove from heat and serve.

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