Chopped spring onion and/or coriander, for garnish
Pork Mixture: Combine all the ingredients together in a small bowl and set aside for 10 minutes.
Tau Kwa: Pat-dry tau kwa with paper towels. Slice it into half then into 1/2-inch thick pieces. Sprinkle salt all over the tau kwa and rub it in gently. Set aside for 10 minutes.
Heat a frying pan over medium-high heat and add in the oil. Swirl the frying pan then add in the tau kwa pieces in a singly layer. Turn the heat down to medium and pan-fry the tau kwa until golden-brown. Flip onto the other side and pan-fry until golden-brown as well. This will take about 3 to 5 minutes. Remove the tau kwa into a bowl and set aside.
Without cleaning the pan, add in the garlic and pan-fry until golden on all sides. Turn the heat up to medium-high and add in the Pork Mixture. Cook until the pork is no longer pink, breaking up the minced pork into small pieces. Add the tau kwa back into the frying pan, then stir in water, light soy sauce and dark soy sauce. Bring to a boil and reduce the heat to a simmer. Simmer for 3 to 5 minutes, flipping the tau kwa occasionally so that the colour is even on all sides.
Dissolve corn starch and water in a small bowl and add into the frying pan to thicken the sauce. Transfer to a serving bowl, garnish with chopped spring onion and/or coriander and serve with porridge or rice.
Rubbing salt into the tau kwa helps to make the tau kwa softer.