Ingredients

• Pork belly slices, about a centimeter thick, 300 grams
  5 boiled duck egg shells
  8 inch sliced ​​tofu
  5 cloves garlic
  2-3 coriander roots, coarsely chopped
  1 teaspoon pepper
  150 grams palm sugar
  1.5 liters of water
  1 tablespoon salt
  1 tablespoon soy sauce
  1 tablespoon black soy sauce
  1 inch long pieces of cinnamon
  2-3 flowers
  1 tablespoon vegetable oil
  Coriander, chopped for garnishing

How to do

• Pound garlic, coriander root and pepper thoroughly, set aside.
  Set frying pan, fry the pork belly. (No need to add oil) Once the skin is tight, lift it up and set aside.
  Heat a pan over medium heat. Add vegetable oil. When the vegetable oil is hot, add the pounded ingredients and stir until fragrant. Add palm sugar. Simmer until the palm sugar is dark.
  With streaky pork (from item 2) and boiled duck egg Then stir until coated with sugar.
  Take everything into the pot, add water to boil until boiling, season with salt, white soy sauce, black soy sauce.
  Add the tofu, cinnamon and pineapples, add the heat to the soup lightly. Simmer until tender pork belly turns off the heat.
  Scoop the pork stewed egg in a serving cup. Garnish with chopped coriander.