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1.
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Marinate the pork pieces with the minced garlic and soy sauces (both light and dark) for about 30 minutes.
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2.
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In a separate bowl, soak the dried mushrooms in hot water for 30 minutes as well; this is to soften them so they cook better.
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3.
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While waiting for the marinade to kick the flavour in and the mushrooms to soften, its time to prepare the tofu.
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Cut them to approximately 1-inch cubes.
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Heat up the skillet with 2 tablespoons of cooking oil, thereafter sear all the sides of the tofu slightly.
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The keyword here is searing, not fully frying.
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This process ensures the tofu exterior is sealed properly so the tofu doesnt break and crumble when you braise it later.
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4.
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Boil some water in a saucepan.
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Place the eggs and boil for 5 minutes.
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Place eggs in room temperature water.
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Once cooled, peel them and set aside.
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5.
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In a saucepan, heat the remaining 2 tablespoon of cooking oil.
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Add the marinated pork and stir fry for about 10 minutes until they are fragrant and your kitchen smells porkilicious.
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Then add water, black pepper, white pepper, star aniseed powder, cinnamon stick, salt, sugar, soaked mushrooms and the garlic bulb.
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Bring to a boil on high heat.
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Thereafter, simmer over low heat for about 45 minutes.
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6.
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Add the boiled eggs that have been peeled.
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Continue to simmer over low heat for another 15 minutes.
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Make sure the eggs are covered in the broth so they get a nice even brown colour.
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Serve with hot steamed rice.
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Enjoy!
