Stew Meat with Cabbage, Peanuts and Carrots by Jenny Puah

Ingredients:
600g free range shoulder arm (pork) (cut in pieces same size with chunked carrots)
2 whole garlic (washed, cloved, with skin)
2 carrots (cut in chunks)
1/2 medium cabbage (cut same size with meat)
6 star anise
1 cinnamon stick
1 tbsp soya sauce
1.5 tbsp caramel sauce
2 tbsp oyster sauce
Some grounded white pepper
5 hard boiled eggs
Handful of boiled peanuts
Hot water
1 tbsp vege oil

Method:
Pour oil in wok, put in cloves of garlic, carrots, star anise, meat, stir cook for a while, put in all sauces and pepper, stir, then cabbage, stir cook a while, pour in peanuts and eggs, lastly hot water (cover all ingredients in wok), bring to boil, then cook with small heat till cabbage and meat turn soft. Add in hot water if you find that meats need to cook longer time. Don't need to add salt or sugar.