Braised Mince Pork In Soy Sauce and Spices

Minced Pork - 500g to 1kg. (depending on # of persons. adjust accordingly the marinate for mince pork and braised sauce. The amount below are for 500g of mince pork)
Kikkoman dark soy sauce - 2 fl ounces.
Kikkoman light soy sauce - 2 tbsp.
water - 4 cups.
Garlic - 7 cloves
Big red onions - 3.
Ginger root - 1 cup slices (1" dia)
Sugar - 2 tsp. OR white crystal sugars (chinese rock sugar) for a healthier choice.
Vegatables - beancurd skin (taopork) deep friend. 600g to 1kg. (depending on the # of persons).
Hard boiled egg - 4 or more (any size).
Spices - 1 x Star Anise, 1 x small piece cinnamon (about 1 cm), 1 x dried clove and 1 x cardamon.

Marinate for mince pork (500g).
cornstarch - 1 tbsp.
Sesame oil - 1-2 tbsp.
white pepper - 1 tsp.
salt - 1 tsp.
Shaoxing Pagoda (chinese rice cooking wine) - 1/4 cup.

the eggs (cut into halves) can be included into the braised sauce for a night provided the mince pork is cooked the day after. the longer the eggs are braised, the better. Braised eggs are simply those that are simmered into the braised sauce and left to "soak" without heat for a night.

add more water (about 3/4 more) for 1 kg of mince pork.

Use white crystal sugar (white rock sugar) for a healthier choice!

Marinate the mince pork with cornstarch, sesame oil, white pepper, chinese rice wine and salt. Leave it for 10mins.

Mix the dark soy sauce and light soy sauce into a pot. Pour 4 cups of water into the pot. Cook to brimming temperature. Throw in the ginger slice, onions and garlic cloves. Allow the braised sauce to cook for another 30mins before putting in the bean curds. After the bean curd has been included, allow it to cook for another 20mins. Add 2 tsp of sugar for taste. Include the mince pork and hard boiled eggs later and let it cook for another 20mins.

The mince pork should be cooked in a short amount of time - about 15mins. but the longer it is cook, the better.

Serving Size: Serves about 3 to 4 persons