Ho Jiak’s tau yu bak (braised soy pork belly)

1.Heat oil in a large heavy-based saucepan over high heat. Add pork and cook, turning frequently, until browned all over (5 minutes). Add garlic and star anise and cook until garlic is fragrant (2 minutes). Add 750ml water followed by pepper, soy sauce, karamel masakan and sugar. Bring to the boil then reduce heat to low and simmer, stirring occasionally, until tender and cooked (1 hour). (Ensure your saucepan is both large enough to brown the pork but also compact enough to retain the moisture of pork – if too large it will overcook.) Add a little extra water during cooking if needed.

2.Meanwhile, bring a small saucepan of water to the boil. Cook eggs until soft boiled (6½ minutes). Run eggs under cold water until cool enough to handle, then peel and halve lengthways.

3.Once pork is tender and braising liquid reduced by half, transfer pork to a deep platter, then pour over reduced, strained, braising liquid. Serve topped with halved eggs and spring onions and steamed rice on the side.