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Red-Braised Pork Belly and Eggs
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6 serving
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Serves: 6
A melt-in-the-mouth main, bursting with Chinese flavours, this Red-Braised Pork Belly and Eggs dish is by Australian chef Rosheen Kaul, who draws on her varied culinary heritage to create delicious dishes. Braising the meat in dark soy and shaoxing wine gives a subtle mahogany hue, while guaranteeing tender bites with a hint of sweetness. Try it with Rosheen’s Stir-Fried Lettuce with Oyster Sauce and Garlic on the side.
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Ingredients
- 2 Pork Belly Slices (500g)
- 3 cm piece of ginger, peeled and sliced
- 1 tbsp vegetable oil
- 4 salad onions, cut into 3-4cm pieces, plus extra finely sliced, to serve (optional)
- 1 star anise
- 1 cinnamon stick
- 4 tbsp shaoxing rice wine
- 3 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 3 tbsp brown sugar
- 6 hard-boiled eggs, peeled
- 400g cooked rice or noodles, to serve (optional)
Method
Step 1
In a pan, cover the pork and half of the ginger with cold water; bring to the boil and simmer for 10 mins. Remove the pork and rinse; cut into bite-sized pieces. Discard the water.
Step 2
Heat the oil in a heavy-bottomed pan over a high heat. Stir-fry the remaining ginger, the salad onions and spices for 10-15 secs. Add the pork; fry for 5 mins, until golden.
Step 3
Add the shaoxing wine, stirring well, then the soy sauces, sugar and 750ml hot water. Bring to the boil and add the eggs. Reduce to a simmer, cover and cook for 35 mins.
Step 4
Uncover, stir, turn up the heat and reduce for 10 mins, or until you have a lovely glaze coating the pork and eggs. If you like, try serving with rice or noodles and a scattering of extra salad onion.
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