Dongbei-Style Pork Belly and Egg Braise
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Ingredients
- 500 g pork belly slices
- 4 large eggs
- 2 tbsp dark soy sauce
- 1 tbsp caster sugar
- 15 g fresh ginger, sliced
- 1 star anise
- 2 spring onions, finely sliced
Nutrition (per serving)
- Calories
- 623 kcal
- Protein
- 26.8 g
- Carbohydrate
- 5.7 g
- of which sugars
- 4.4 g
- Fat
- 54.3 g
- of which saturates
- 19 g
- Fibre
- 0.4 g
- Salt
- 1.67 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the eggs in a pan of water, bring to the boil and cook for 8 minutes, then cool under cold water, peel and set aside.
- 2
Cut the pork belly into strips and put in a wide pan with the dark soy sauce, caster sugar, fresh ginger and star anise, and enough water to just cover.
- 3
Bring to a simmer, cover and cook gently for 35 minutes, until the pork is tender and no pink remains.
- 4
Add the peeled eggs and simmer uncovered for a further 10 minutes, turning occasionally, until the sauce is thick and glossy.
- 5
Scatter with the spring onions.
- 6
Serve with steamed rice.
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