Red-Braised Pork Belly and Eggs
By OcadoLife
Published on 05 January 2023
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.Time and servings
1 hr 15 minsTotal time
6Servings
15 minsPrep time
1 hrCooking time
Ingredients
- 3 cm of piece of ginger, peeled and sliced
- 1 tbsp of vegetable oil
- 1 star anise
- 1 cinnamon stick
- 4 tbsp of shaoxing rice wine
- 3 tbsp of light soy sauce
- 2 tbsp of dark soy sauce
- 3 tbsp of brown sugar
- 6 hard-boiled eggs, peeled
- 400 g of cooked rice or noodles, to serve (optional)
- 2 pork belly slices (500g)
- 4 salad onions, cut into 3-4cm pieces, plus extra finely sliced, 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.