1. Preheat the rice cooker.
2. Cut the tau pok into 1 cm cubes and set aside.
3. Cut the tau kwa into 1 cm cubes and set aside.
4. Pat dry pork with kitchen towels.
5. Cut pork into 1 cm thick slices, then into 1 cm strips, and finally into cubes.
6. Add oil into preheated rice cooker.
7. Add cardamon, star anise, cloves, and cinnamon stick into the rice cooker.
8. Stir fry spices until fragrant.
9. Add pork cubes and mix well.
10. Close the lid and allow pork to cook.
11. Add the light and dark soy sauces, vinegar, and sugar.
12. Add enough boiling water to cover the meat, then mix well.
13. Add tau pok, taw kwa, and garlic cloves.
14. Stir gently to avoid breaking the tau kwa.
15. Add more water if necessary, then slow cook for 1½ hours.
16. Fully submerge some soft boiled eggs under braising liquid and let it soak for 5 - 10 minutes.
17. Remove eggs.
18. Thicken the sauce with cornstarch slurry.
19. Ladle over hot rice, serve with blanched Asian greens and an egg.
Recipe by Chef Autumn.
