Lor bak (Braised pork)

Lor bak (Braised pork)


4 people made this

About this recipe: This is one of my favorite dishes. The meat is really tender and flavorful. Star anise can also be added to give it more flavor.

chewchew New York, United States

Serves: 5 

  • 800g pork shoulder, cut into chunks
  • a dash of pepper
  • 1 tbsp light soy sauce
  • 4 tbsp dark soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp sugar, white
  • 8 cloves garlic, flattened
  • 8 mushrooms, soaked until soft, cut into halves
  • 20-25 chestnuts, boiled
  • 400ml hot water
  • 1 packet dried beancurd skin, soaked until soft, cut into pieces
  • 4 whole eggs, boiled
  • 4 beancurd puffs, cut in halves

Prep:3hr  ›  Cook:1hr  ›  Ready in:4hr 

  1. Marinate pork with pepper, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp sesame oil for 3 hours.
  2. Under low heat, fry sugar until it melts and turns brown.
  3. Turn the stove on to high heat. Add garlic, mushroom, 3 tbsp of dark soy sauce and pork. Cover the claypot with a lid for 5 minutes. Stir to make sure that the meat is covered with the soy sauce mixture and then keep covered for another 5 minutes.
  4. Next, put in the chestnuts and add hot water.
  5. Once the mixture boils, put in the beancurd skin and turn the heat down to low and simmer for 15 minutes.
  6. Lastly, put in the egg and beancurd puffs and allow it to boil for 45 minutes. Let it cool and serve.

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