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

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