Penang Orh Tau Yew Bak (Dark Soy Sauce Pork Belly Penang-Style)

Parboil the Pork Belly: Boil a pot of water under medium high heat and add in the pork belly

Allow the pot of water to boil after adding the pork belly

Turn off the heat and remove the pork belly from the pot

Wash off any scums and debris on the pork belly

Slice the pork belly into preferred serving size (recommended: 1 cm in width x 1 cm in thickness)

Toast the Spices: Heat a saucepan over medium heat

Add in all the spices and allow the spices to be toasted until they release their aroma

Cooking the Pork Belly: With spices still remain in the pan, add in 1 tablespoon of sesame oil, then the sliced pork belly

Add in all the seasoning and mix in until well combine

Bring it to boil and then lower the heat to low

Cover with lid and allow it to simmer for about 30 mins (or until the sauce starts to be thicker in consistency)

Remember to stir occassionally to prevent the pork belly sticking to the pot

About 10 minutes before the pork belly is done (Sauce still watery)

Add in the eggs and allow the eggs to braise in the soy sauce till the eggs are evenly coated with the brown sauce

Serve hot with hot fragrance white rice