This is a typical Penang dish. Best to eat the next day.
Serve this dish with sambal belacan
- 150g sum chan bak, cut into 2cm cubes
- 2-3 pips garlic
- 10 peppercorns
- 11/2 tsp sugar
- 2 tbsp dark sauce
- 2 tbsp soya sauce
- 3 hard boil eggs, remove shell
- 1 cup water
Place pork, garlic, peppercorns, sugar, dark sauce and soya sauce in a pot and simmer for 10 minutes. Stir occasionally.
Increase the heat to medium. Add in water and the hard boil eggs. Mix well and bring to boil. Reduce to low heat again and simmer until the pork is tender.