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Pork Belly Stew
Smooth belly in a powerful spiced soy sauce and Chinese wine sauce: this pork belly stew will blow you right off your socks!
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 2 people
Calories per serving 1220 kcal
Ingredients
- 1 lb pork belly (450 g)
- 1 nutmeg
- 2 star anise
- 2 cloves
- ½ cinnamon stick
- 2 medium garlic cloves peeled
- 1 oz palm sugar (30 g), or rock sugar
- 2 tbsp soy sauce
- 1 tsp fresh ginger or ground ginger
- ½ cup Shaoxing rice wine (120 ml), Chinese cooking wine
- 1 ½ ml chicken stock (350 ml)
- 6 cooked quail eggs or 2 chicken eggs
- pepper
- salt
Instructions
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Slice pork belly into bite-size cubes bits.
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Lightly crack the nutmeg nut using a meat mallet. Don’t break it into bits, just make some cracks.
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Add the nutmeg to a large and high pan together with the star anise, the chunk of cinnamon and the cloves.
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Add the diced pork belly. Chop the garlic cloves and add it to the pan together with the palm sugar and the (fresh) ginger. Season with a dash of pepper. Then pour in the chicken stock, soy sauce and Chinese wine.
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Stir gently and then place the pan over high heat until boiling. Once boiling, keep it there for 10 minutes, then turn the heat to medium, cover the pan and cook the stew for 2 hours. Add extra water or chicken stock if necessary. Then put the stew aside until cooled down fully.
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Once cold (put it in the fridge for the next day) reheat the stew back up and simmer it for another hour until warm. Then turn the heat off and add the cooked eggs. Add more water if necessary. Let the eggs warm through for another 20 minutes. Then check the seasoning and add extra pepper, salt or sugar to taste if necessary. Scoop the pork belly stew onto deep plates and serve hot.
