Babi Chin (Fragrant Pork)



Ingredients

500gms pork belly, cut into cubes (2"x2") or any pork part with fats (I once used pork ribs, I'll never do it again *wink*)
3 Tbsp vegetable oil
1 cup chopped shallots or red onion
6 gloves of garlic, sliced
1 Tbsp ground coriander
4 pcs star anise
8 large dried shitake mushrooms, soaked in water to soften, squeeze excess liquid then cut into strips
1 Tbps dark soy sauce
1 tsp brown sugar
1/2 tsp rock salt
1/4 tsp ground white pepper (black pepper will do if you do not have white)
1 liter water

Procedure/s:

1.  Over medium flame, heat oil in a sauce pan and fry shallots until fragrant, add garlic and saute for 1 minute.

2.  Add star anise and coriander.  Cook for another minute.

3.  Add your mushrooms and pork.  fry for 2 to 3 minutes or until pork looses outer pink color.

4.  Add soy sauce, sugar, pepper and water.

5.  Bring to boil then reduce to simmer.  Cook covered for 1.5 hours (or until pork is very tender) stirring occasionally to prevent from burning.
 
You can skip step 6 and 7 if you wish, though it's recommended you do.

6.  Set aside for at least an hour at room temperature for flavors to develop.

7.  Reheat and serve hot.