Shanghai Red-Braised Pork Belly with Eggs
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Ingredients
- 700 g pork belly, skin scored
- 4 large eggs
- 3 tbsp dark soy sauce
- 2 tbsp caster sugar
- 2 tbsp chinese rice wine
- 1 star anise
- 15 g fresh ginger, sliced
- 2 spring onions
Nutrition (per serving)
- Calories
- 846 kcal
- Protein
- 34 g
- Carbohydrate
- 9.8 g
- of which sugars
- 8.2 g
- Fat
- 73.3 g
- of which saturates
- 25.7 g
- Fibre
- 0.4 g
- Salt
- 2.46 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 bite-sized chunks and put in a pan of cold water, bring to the boil and boil hard for 3 minutes, then drain and rinse well.
- 3
Return the pork to a clean pan with the dark soy sauce, caster sugar, chinese rice wine, star anise and fresh ginger, and add enough water to just cover.
- 4
Bring to a simmer, cover and cook gently for 50 minutes, until the pork is tender and no pink remains.
- 5
Add the peeled eggs to the pan and simmer uncovered for a further 10 minutes, turning the eggs so they colour evenly, until the sauce is thick and glossy.
- 6
Scatter with the spring onions, cut into lengths, and serve the pork and eggs with steamed rice.
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