This Asian-style pork belly recipe is a quick stir-fry, perfect for serving up on a weekday night.
- Heat oil in a large, heavy-based saucepan over medium–high heat. Cook pork, in 2 batches, turning, for 3 minutes or until just browned. Transfer to a plate. Add garlic, eschalots, ginger and chilli to pan, and cook, stirring, for 2 minutes or until golden and fragrant.
- Return pork to pan with star anise, Chinese five-spice, kecap manis, soy sauce, coconut water and 500ml (2 cups) water. Bring to a simmer, then reduce heat to low. Cover with a lid and simmer for 1 hour or until pork is tender.
- Meanwhile, cook eggs in boiling water for 6 minutes. Drain and refresh in cold water. When cool enough to handle, roll eggs on a bench to crack shell. Add eggs, in shells, to pork, submerging them in braising liquid, then cook for a further 20 minutes.
- To make pickling liquid, combine vinegar, sugar, garlic and 250ml (1 cup) water in a small saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves. Cool for 5 minutes. Place bean sprouts and carrots in a bowl and pour over warm pickling liquid. Leave to marinate for 5 minutes. Drain and discard liquid, then place bean sprouts and carrots in a small bowl.
- Remove eggs from liquid, peel and cut in half. Serve pork braise and egg halves with pickled bean sprouts and carrots, steamed rice and lime wedges.
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Food Storage Container Set
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