Pork Stew 卤猪肉 - Bellygood # 2

This is a popular home cooked dish. After blogging I got to know that Hokkiens call this Tau Yew Bak, but my family being Cantonese, calls this Lou Chu Yoke 卤猪肉. As in Pork Stew.

My mom cooks this so often that I almost got sick of it when I was in my teens. Being her, using just one pot and being able to cook this in advance makes this one of her favs. So often that we eat this almost weekly.
Sometimes she'll throw in some dried chilli, sometimes none. But basically she goes with the same few ingredients. My mom will saute the aromatics in the clay pot and then throw in the pork and seasonings, cook it for a while and then pour in the water to simmer. I on the other hand, prefers to cook the pork with seasonings until the meat is browned and oil starts to ooze out. Then only I put in the water. I don't own a clay pot, so I just cook this either in the wok or in a small pot.

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