Clay Pot "Black Pork" (Hong Bak)
Singapore-style braised pork with crispy fried shallots for added aroma, slow-stewed in a clay pot until the meat is tender and richly flavored.
Ingredients
vegetable oil (for shallow-frying)
1 cup (or as needed)
Asian shallots (peeled and cut into paper-thin slices)
15 (12 ounces)
garlic (chopped (1 tablespoon))
3 cloves
sugar
1 tablespoon
dark soy sauce
3 tablespoons
boneless pork shoulder (cut into 1½-inch cubes)
1 pound
Regular soy sauce (additional to taste)
3 tablespoons
water (plus more as needed)
¾ cup
hard-boiled eggs
4
fried tofu (cut into 8 to 10 pieces)
14-ounce block
Instructions
1
Step 1
Heat the oil in a large wok or skillet over medium-high heat until shimmering. Add the shallots and stir-fry continuously until golden and crisp, about 3-4 minutes. Use a slotted spoon to transfer the fried shallots to a paper towel-lined plate and set aside.
2
Step 2
Pour off the oil, leaving about 1 tablespoon in the pan. Reduce to medium heat, add the garlic and cook until fragrant, 15-30 seconds. Add the sugar and stir constantly until it melts and caramelizes into a brown ball, about 3-4 minutes. If the garlic starts to burn, lower the heat.
3
Step 3
Stir in the dark soy sauce, then add the pork. Stir-fry until the pork is evenly coated with the sauce, about 3 minutes. Add the 3 tablespoons of regular soy sauce, followed by the fried shallots, and stir-fry for 2-3 minutes. Add the water and bring to a boil.
4
Step 4
Transfer the pork mixture to a clay pot or Dutch oven (or leave it in the wok). Cover and simmer over medium-low heat for 30 minutes. Add the eggs and tofu. Stir gently and spoon the sauce over the eggs and tofu to color them. Continue to simmer for 30 minutes to 1 hour, until the pork reaches the desired tenderness. Stir every 15 minutes and check that there is still sauce at the bottom of the pot. If needed, add ¼ cup of water at a time to prevent the meat from burning. Add more soy sauce to taste before turning off the heat. Serve with hot rice and vegetables.
