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Soy-braised pork belly with marbled eggs
Soy-braised pork belly with marbled eggs
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Prep Time:
15 minutes
Cook Time:
105 minutes
Total Time:
120 minutes
Quick Asian pork belly stir-fry – ideal for busy weeknights.
Ingredients:
  • 18.40 gm 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 (1 cup) kecap manis (see note)
  • 125ml (1/2 cup) light soy sauce (see note)
  • 1 young coconut, (see note) water removed
  • 8 eggs
  • Steamed rice, to serve
  • Lime wedges, to serve
  • 250ml (1 cup) rice wine vinegar
  • 55g (1/4 cup) caster sugar
  • 1 clove garlic, bruised
  • 500.00 ml bean sprouts, trimmed
  • 2 carrots, cut into julienne (matchsticks)
Instructions:
  • In a large, heavy-based saucepan over medium-high heat, heat oil. Brown pork in 2 batches, turning, for 3 minutes until golden. Transfer to a plate. Add garlic, eschalots, ginger, and chili to the pan, stir and cook for 2 minutes until fragrant and golden.
  • Add the pork back to the pan along with star anise, Chinese five-spice, kecap manis, soy sauce, coconut water, and 500ml (2 cups) water. Simmer gently, then cover with a lid and let it simmer on low heat for 1 hour until the pork is tender.
  • Boil eggs for 6 minutes and then cool in cold water. Gently crack the shells on a flat surface. Place the eggs in the pork liquid and cook for an additional 20 minutes.
  • For the pickling liquid, mix vinegar, sugar, garlic, and 250ml (1 cup) water in a small saucepan over medium heat, stirring constantly for about 3 minutes until the sugar dissolves. Let cool for 5 minutes. In a bowl, combine bean sprouts and carrots, then pour the warm pickling liquid over them. Allow to marinate for 5 minutes. Drain the liquid, then transfer bean sprouts and carrots to a small bowl.
  • Peel and halve the boiled eggs. Serve the pork braise with the egg halves, pickled bean sprouts and carrots, steamed rice, and lime wedges.

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