Tacho Macaense | I've Been Cooking

Ingredients

• pork belly (about 700 g, skin-on, cut into large cubes)
• Chinese sausage (2 links, sliced)
• chourico (1 link, sliced)
• ham hock (1 small, rinsed)
• Napa cabbage (1 small head, cut into wide chunks)
• daikon (1 medium, peeled and thickly sliced)
• carrots (2, peeled and cut into big pieces)
• dried shiitake mushrooms (8, rinsed)
• tofu skin (2 sheets, cut into large rectangles)
• garlic (4 cloves, minced)
• ginger (a 5 cm piece, sliced)
• bay leaf (1)
• star anise (2 pods)
• light soy sauce (2 tbsp)
• dark soy sauce (1 tbsp)
• rice wine (60 ml)
• brown sugar (1 tbsp)
• chicken stock (750 ml)
• water (250 ml, plus extra if needed)
• neutral oil (2 tbsp)
• salt (to taste)
• white pepper (to taste)
• scallions (2, thinly sliced)