Servings: 4 servings
Calories: 908kcal
Equipment
- 1 Wok
Ingredients
- 450 g pork belly cut into approximately 1.5 cm pieces
- 2 teaspoons oil
- 50 g sugar
- 4 dried shiitake mushrooms
- 60 ml Shaoxing wine
- 45 ml light soy sauce
- 30 ml dark soy sauce
- 500 ml water
- 4 hard-boiled eggs
Epices
- 100 g fried shallots substitute fried onions if needed
- 3 star anise pods
- 1 cinnamon stick
Garnitures (facultatives)
- Kai lan blanched for 5 minutes
- Bok choy blanched for 5 minutes
Procédé
- Cut the pork into pieces of your preferred size
- Bring a saucepan of water to a boil and blanch the meat for 1 minute. Drain, rinse to remove any scum, and set aside.
- Heat the oil in a wok over low heat and add the sugar. Cook the sugar until it starts to melt.
- Add the blanched pork belly, fried shallots, Shaoxing wine, light soy sauce, dark soy sauce, and water. Stir and bring the mixture to a boil. Once boiling, add the spices and mushrooms
- Simmer for 2 hours over low heat, stirring occasionally to prevent sticking.
- Add the hard-boiled eggs after 1 hour and 40 minutes of cooking
- At this point, the meat should be fall-apart tender. To finish the dish, remove the spice packet and increase the heat to medium-high to thicken the sauce, stirring occasionally. This process should take about 5 minutes. The sauce should be thick enough to coat a spoon, but there should still be plenty of it.
- Serve over white rice with blanched vegetables
Nutrition
Calories: 908kcal | Féculents: 27g | Protein: 19g | Fat: 78g | Saturated Fat: 29g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 30g | Graisses trans: 0.003g | Cholesterol: 268mg | Sodium: 1340mg | Potassium: 344mg | Fiber: 1g | Sugar: 13g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg
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