卤五花肉豆腐和鸡蛋 Braised Pork Belly, Tofu and Eggs

材料（4人份）：

五花肉- 350g
板豆腐- 2块
鸡蛋- 4颗

卤汁：
蒜头- 1个（去皮，拍扁）
红葱头- 2个（切碎）
辣椒干- 2根（切段）
姜片- 5片
桂皮- 约1寸
八角- 1颗
冰糖- 2 汤匙
生抽- 2 汤匙
蚝油- 2 汤匙
老抽- 1 汤匙
盐- 适量
白胡椒粉- 适量
水- 1公升

做法：
1. 五花肉汆烫去杂质后，取出，洗净备用。
2. 鸡蛋放入一锅凉水，中小火煮至水沸腾后，煮约6分钟即可捞出，泡冷水后，剥壳备用。
3. 爆香蒜头，红葱头，辣椒干，姜片，桂皮和八角。
4. 加入其它材料，试味，自行添加或减少调味料的分量。
5. 放入五花肉，水煮蛋和板豆腐，大火煮至沸腾后继续煮20分钟。
6. 用焖烧锅继续焖煮约4小时即可。

Ingredients (4 servings):
Pork belly- 350g
Hard tofu- 2 pcs
Eggs- 4 nos

Stew Sauce:
Garlic- 1 nos (Peel and crush)
Shallot- 2 nos (Chopped)
Dried chilli- 2 nos
Ginger- 5 slices
Cinnamon stick- Approx. 1"
Star anise- 1 nos
Rock sugar- 2 tbsp
Soy sauce- 2 tbsp
Oyster sauce- 2 tbsp
Dark soy sauce- 1 tbsp
Salt- Add to taste
White pepper powder- Add to taste
Water- 1 litre

Method:
1. Blanch pork belly to remove impurities, rinse and set aside.
2. Put the eggs in a pot of water, bring the water to boiling over medium low heat and cook for approx. 6 min. Remove and soak in cold water. Peel the eggs and set aside.
3. Sauté the garlic, shallots, dried chilli, ginger, cinnamon stick and star anise.
4. Add in the rest of the ingredients. Adjust the taste accordingly.
5. Add in the pork belly, hard boiled eggs and tofu. Bring the sauce to boiling and continue to cook for 20 minutes.
6. Continue cooking with thermal pot for at least 4 hours.