Soy-braised pork belly with marbled eggs

Recipes / Meat

This Asian-style pork belly recipe is a quick stir-fry, perfect for serving up on a weekday night.

Recipe «Soy-braised pork belly with marbled eggs» presented in category Recipes / Meat, to prepare this dish you will need no more 1:45 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp vegetable oil, 1 kg boneless pork belly, cut into 6 x 3cm pieces, 6 cloves garlic, 6 eschalots, 4cm piece ginger, thinly sliced , 1 long red chilli, halved lengthwise, 2 star anise, 1 tsp Chinese five-spice , 250ml kecap manis, 125ml light soy sauce, 1 young coconut, water removed, 8 eggs, Steamed rice and lime wedges, to serve, 250ml rice wine vinegar, 55g caster sugar, 1 clove garlic, bruised.

Ingredients:

  • 1 tbsp vegetable oil 
  • 1 kg boneless pork belly, cut into 6 x 3cm pieces 
  • 6 cloves garlic 
  • 6 eschalots 
  • 4cm piece ginger, thinly sliced 
  • 1 long red chilli, halved lengthwise 
  • 2 star anise 
  • 1 tsp Chinese five-spice 
  • 250ml kecap manis 
  • 125ml light soy sauce 
  • 1 young coconut, water removed 
  • 8 eggs 
  • Steamed rice and lime wedges, to serve 
  • 250ml rice wine vinegar 
  • 55g caster sugar 
  • 1 clove garlic, bruised 
  • 2 cups bean sprouts, trimmed 
  • 2 carrots, cut into julienne 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.