INGREDIENTS

New Moon New Zealand Abalone 

 New Moon FishMaw Soup

(500 grams pork belly)
Dried Shiitake mushrooms (soaked in water until softened)

Eggs

Beancurd skin (taupok)

Broccoli (blanched/steamed until cooked)

Napa cabbage (blanched/steamed until softened)

5 garlic, lightly crushed

1 cinnamon stick

3 star anise

5 slices old ginger

rock sugar to taste

Sweet soysauce to taste (optional)

Light soysauce to taste

1 cube chicken stock

Salt to taste

Few dashes of white pepper powder

Water as needed (to your preference)Marinade pork belly with:

2 tablespoons New Moon Light soysauce

2 tablespoons New Moon Dark soysauce

1 tablespoon New Moon Oyster Sauce

1 tablespoon shaoxing wine (or can use mirin)

1 tablespoon sweet soysauce (kecap manis)

1/2 teaspoon five spices powder

1/2 teaspoon white pepper powder

Cover and marinate for at least an hour. Store in a fridge.

Method

1.Heat 3 tablespoons oil in cooking pot, sauté garlic and ginger until fragrant.

2. Add in marinated pork, mushrooms, cinnamon stick and star anise. stir fry for awhile.

3. Pour in water and add in chicken stock, rock sugar, & taupok. Bring to boil, simmer with low heat for 45 minutes covered with lid.

4. Add in hard boiled eggs and Continue to simmer for another 20-30 minutes or until pork belly are tender. Turning eggs once in a while to get the even browning.

5. Correct taste, if need more rock sugar or light soysauce. Off the heat.

6. Add in abalone and fish maw. Let it rest for few minutes to absorb the braising gravy. Add in cooked veggies. Serve with rice or bun. *avoid recook the abalone.