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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 3 hours
Total Time 3 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 chopped
- 1 oz palm sugar (30 g), 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 cups chicken stock (360 ml)
- 6 cooked quail eggs or 2 boiled 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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Place the cloves, nutmeg, cinnamon stick and star anise into the bowl of the Cook Processor fitted with the StirAssist.
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Add the pork belly, chopped garlic, the sugar, the soy sauce, ginger powder, Chinese cooking wine and chicken stock. Season with a good pinch of pepper and salt.
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Select Stew P4 and press Start. Let the stew cook for 90 minutes. Then press cancel to exit the keep warm mode and let it cool down fully.
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Once cold select Stew P10 and reheat the stew again. Press cancel to exit the keep warm mode. Check the seasoning and add extra pepper, salt or sugar to taste if necessary. Then remove the StirAssist and add the peeled quail eggs. Let the eggs warm through in the hot stew for another 10 minutes. Scoop the pork belly stew onto deep plates and serve hot.
