Subj : One Pot Meals - 12
To   : All
From : Dave Drum
Date : Mon Dec 12 2022 15:49:00

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

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