Subj : One Pot Meals - 12
To   : All
From : Dave Drum
Date : Mon Dec 12 2022 15:46:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chinese Red-Braised Pork Belly w/Eggs
 Categories: Pork, Vegetables, Herbs, Wine, Rice
      Yield: 4 servings
 
      6    Eggs
      1    Spring onion, white part
           - only
    3/4 oz Ginger (a 2" piece)
  1 3/4 lb Pork belly; skin on if
           - desired
      1 tb Oil
      1    Star anise
      1    Cinnamon stick
      3 tb Shoaling wine
      3 c  Hot water or stock
      2 tb Light soy sauce
      1 tb + 1 ts dark soy sauce
      3 tb Superfine sugar
           +=OR=+
  1 1/2 oz Rock sugar
           Cooked white rice; to serve
 
  In a small saucepan, add the eggs and enough water to
  cover by 1"; bring to a rapid boil and let cook 2
  minutes. Remove and let the eggs rest in the water for
  10 minutes. Let cool, then shell. In each egg, make 6 -
  8 shallow slashes lengthwise to allow the flavors of the
  stew to enter.
  
  Smack the spring onion and ginger gently with the flat
  side of a cleaver or a rolling pin to loosen their
  fibers.
  
  In a medium saucepan, add the pork and enough water to
  cover; bring to boil, then let boil 5 minutes. Drain and
  rinse the pork with cold water. When cool enough to
  handle, cut into 1-inch cubes.
  
  Heat the oil in a seasoned wok over high heat. Add the
  ginger, onion, star anise, and cinnamon and stir-fry
  briefly until aromatic (about 2 minutes). Add the pork
  and cook until the meat is faintly golden and some of
  the fat is rendering, 1 - 2 minutes. Splash the Shaoxing
  wine around the edges of the pan. Add the eggs, water or
  stock, light soy sauce, 2 teaspoons dark soy sauce, and
  the sugar. Bring to a boil, then reduce to a simmer;
  cover and let cook 45 minutes, stirring occasionally.
  
  Pour into a bowl, let cool, then chill until the fat
  congeals (a few hours or overnight). Remove and skim
  away any fat that has settled on the surface. Pour the
  meat and liquid back into a wok, then boil, stirring
  constantly, to reduce the sauce by half, 10 - 15 minutes.
  Discard the ginger, spring onion, and whole spices. Stir
  in the remaining 2 teaspoons dark soy sauce.
  
  Shortly before serving, bring back to a boil over high
  heat and reduce the sauce to about 1 inch of dark, sleek
  gravy. Transfer to a rimmed serving dish. Serve with
  rice.
  
  By: Fuchsia Dunlop
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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