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Red-Braised Pork Belly and Eggs

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 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

4 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.