Chinese · Dinner
Braised Pork Belly Eggs
Braised pork belly cubes simmered in soy sauce, Shaoxing wine and star anise until glossy and tender, served over jammy soft-boiled eggs. Steamed cabbage stands in for rice to keep carbs low. Rich, savoury and lightly sweet from monk fruit sweetener, finished with scallion for fresh contrast.
$5
15 minsPrep
55 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
612Calories
32.1gProtein
47.8gFat
9.4gCarbs
3.6gSugar
2.3gFiber
1450mgSodium
484mgChol
16.9gSat Fat
680mgPotassium
95mgCalcium
3.2mgIron
1.6mcgVitamin B12
25mgVitamin C
Goes well with
dry German Riesling
local
Chinese oolong tea
international
low-carb
keto
Instructions
1
Prep
Soft-boil the eggs for 6 minutes, cool and peel. Cut pork belly into 1-inch cubes.
2
Sear
Heat vegetable oil in a heavy pot over medium-high heat and brown pork belly on all sides for 5 minutes until edges turn golden.
3
Deglaze
Pour in Shaoxing wine and soy sauce, scrape up browned bits from the base for 30 seconds.
4
Braise
Add star anise, ginger slices, monk fruit sweetener, and chicken stock. Cover, simmer over medium-low heat for 45 minutes until pork is fork-tender and sauce reduces to a glossy coating.
5
Plate
Halve the soft-boiled eggs and arrange with braised pork belly and sauce over steamed cabbage; top with sesame oil and scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g pork belly
- 44 large eggs
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp Shaoxing wine
- 22 whole star anise
- 4 slices4 slices fresh ginger
- 22 scallion
- 1 tsp1 tsp monk fruit sweetener
- 2 cup180g cabbage
- 2 tsp2 tsp sesame oil
- 1 cup240ml chicken stock
- 2 tsp2 tsp vegetable oil
