Braised pork belly with garlic and chinese shitake mushroom in dark soy sauce with eggs

This is my favourite Hokkien food, also called "Hong Bak" or "Loh Bak". Unlike delicate Cantonese food and refined Teochew food, it is just good old Hokkien peasant food to go with lots of rice. It tastes even better after 1 or 2 days.

Hokkien people in Malaysia are originally from the Fujian province on the southeastern shore of China.

Recipe here: yongtze.typepad.com/high_fidelity/2008/02/braised-pork-be...

For more information about Hokkien food in Malaysia: kuali.com/flavours/review.asp?file=recfeature/2003/9/19ho...