This is a Chinese dish that a lot of Eurasians and Filipinos love to cook too. It has a delicious soy sauce gravy and it was one of my favourite foods as a child.
600g pork fillet with a little fat, cut into one inch square chunks
5 pieces tau kwa, cut into half
half a cup of dark soy sauce
half a cup of light soy sauce
6 slices ginger, thickly cut
8 garlic cloves, crushed slightly
Spices: 1 cinnamon stick, 2 star anise, 5 cloves
1 teaspoon black peppercorns, crushed
500ml water
1 teaspoon distilled Heinz vinegar
salt
sugar
Rub 2 tablespoons of dark soy sauce and 2 tablespoons of light soy sauce over the pork plus half a teaspoon salt. Fill a small pot with 800ml of water and boil the pork for 20 minutes. Take off heat. Cover. Let the pork rest in the liquid for half an hour.
Heat 3 tablespoons of vegetable oil in a pot. Stir-fry the ginger first for 30 seconds followed by the garlic until just turning a slight brown. Add 500ml of water, spices, dark and light soy sauce and peppercorns. Bring to the boil. Add 2 tablespoons sugar and the vinegar. Stir to mix well. Take the meat and add to this mixture. Sieve the remaining liquid that the meat was boiled in and add to this pot of ingredients. Boil on medium -low heat for 15 minutes longer. Taste for salt.
Cut the tau kwa into half. Deep fry it for 2 minutes. Drain and add to the pot of babi tahu ingredients. You can also add hard boiled eggs.
Note: Instead of taukwa, you can also use taupok. Add it while cooking the meat in the soy sauce gravy.
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