Pork Belly & Eggs in Chinese Master Sauce
Pork Belly & Eggs in Chinese Master Sauce
Ingredients
For the Pork & Eggs
- 1 kg pork belly rashers, skin on, cut into 2 cm-thick strips
- 4 eggs, hard-boiled and peeled
For the Master Sauce - Aromatics & Spices
- 2 stalks spring onion, cut in half
- 3 coriander roots, with stalks
- 5 star anise
- 2 cinnamon sticks
- 2 black/brown cardamoms
- 3 pieces dried mandarin peel
- 10 white peppercorns, lightly crushed
- 20 cloves garlic, lightly pounded
- 2 thumb-sized pieces ginger, crushed or sliced
For the Master Sauce - Sauce Base
- 1 1/2 cups light soy sauce, to taste
- 1/4 cup thick caramel sauce, plus extra for a darker colour if desired
- 2 tablespoons rose wine or Shao Xing wine
- 1.8 L water
- 150 g rock sugar, to taste
- 3 tablespoons brown sugar, to taste
- 1 teaspoon oil, for stir-frying aromatics
Instructions
- 1
Heat a large pot with a little oil over medium heat.
⏱️ 1 min
- 2
Add all the aromatics and spices (spring onion, coriander roots, star anise, cinnamon sticks, black/brown cardamoms, dried mandarin peel, white peppercorns, garlic, ginger) to the pot and stir-fry for about 3 minutes until fragrant.
⏱️ 3 min
- 3
Add the liquid ingredients (light soy sauce, thick caramel sauce, rose wine or Shao Xing wine, water) to the pot. Bring the mixture to a boil.
⏱️ 10 min
- 4
Add the rock sugar and brown sugar to the boiling sauce.
⏱️ 1 min
- 5
Cover the pot and simmer the master sauce over low heat for at least 1 hour.
⏱️ 60 min
- 6
Strain the sauce through a fine sieve, removing all the aromatics and spices. Discard the solids. The Chinese Master Sauce is now ready.
⏱️ 5 min
- 7
Taste the master sauce and adjust if necessary: add more rock sugar for sweetness, more light soy sauce for saltiness, a little more thick caramel sauce for a darker colour, or a little water to dilute if too strong.
⏱️ 2 min
- 8
Cut the pork belly rashers into 2 cm-thick strips.
⏱️ 5 min
- 9
Place the cut pork belly in a pot of boiling water and boil for 15 minutes.
⏱️ 15 min
- 10
Rinse the boiled pork belly under cold water and drain it thoroughly.
⏱️ 2 min
- 11
Add the prepared pork belly to the Master Sauce in a clean pot.
⏱️ 1 min
- 12
Bring the sauce with the pork belly to a boil, then reduce heat and simmer for 1 hour.
⏱️ 60 min
- 13
Add the peeled hard-boiled eggs to the pot with the simmering pork belly and sauce.
⏱️ 1 min
- 14
Continue to simmer for another 30 minutes.
⏱️ 30 min
- 15
Turn off the heat and let the pork belly and eggs sit in the sauce for at least 1 hour, or ideally overnight, for the best flavor.
⏱️ 60 min
- 16
Serve the Pork Belly & Eggs in Chinese Master Sauce with a bowl of steaming rice or noodles. Add chili sauce if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pork Belly & Eggs in Chinese Master Sauce
For the Pork & Eggs
- 1 kg pork belly rashers, skin on, cut into 2 cm-thick strips
- 4 eggs, hard-boiled and peeled
For the Master Sauce - Aromatics & Spices
- 2 stalks spring onion, cut in half
- 3 coriander roots, with stalks
- 5 star anise
- 2 cinnamon sticks
- 2 black/brown cardamoms
- 3 pieces dried mandarin peel
- 10 white peppercorns, lightly crushed
- 20 cloves garlic, lightly pounded
- 2 thumb-sized pieces ginger, crushed or sliced
For the Master Sauce - Sauce Base
- 1 1/2 cups light soy sauce, to taste
- 1/4 cup thick caramel sauce, plus extra for a darker colour if desired
- 2 tablespoons rose wine or Shao Xing wine
- 1.8 L water
- 150 g rock sugar, to taste
- 3 tablespoons brown sugar, to taste
- 1 teaspoon oil, for stir-frying aromatics
Instructions
- 1
Heat a large pot with a little oil over medium heat.
⏱️ 1 min - 2
Add all the aromatics and spices (spring onion, coriander roots, star anise, cinnamon sticks, black/brown cardamoms, dried mandarin peel, white peppercorns, garlic, ginger) to the pot and stir-fry for about 3 minutes until fragrant.
⏱️ 3 min - 3
Add the liquid ingredients (light soy sauce, thick caramel sauce, rose wine or Shao Xing wine, water) to the pot. Bring the mixture to a boil.
⏱️ 10 min - 4
Add the rock sugar and brown sugar to the boiling sauce.
⏱️ 1 min - 5
Cover the pot and simmer the master sauce over low heat for at least 1 hour.
⏱️ 60 min - 6
Strain the sauce through a fine sieve, removing all the aromatics and spices. Discard the solids. The Chinese Master Sauce is now ready.
⏱️ 5 min - 7
Taste the master sauce and adjust if necessary: add more rock sugar for sweetness, more light soy sauce for saltiness, a little more thick caramel sauce for a darker colour, or a little water to dilute if too strong.
⏱️ 2 min - 8
Cut the pork belly rashers into 2 cm-thick strips.
⏱️ 5 min - 9
Place the cut pork belly in a pot of boiling water and boil for 15 minutes.
⏱️ 15 min - 10
Rinse the boiled pork belly under cold water and drain it thoroughly.
⏱️ 2 min - 11
Add the prepared pork belly to the Master Sauce in a clean pot.
⏱️ 1 min - 12
Bring the sauce with the pork belly to a boil, then reduce heat and simmer for 1 hour.
⏱️ 60 min - 13
Add the peeled hard-boiled eggs to the pot with the simmering pork belly and sauce.
⏱️ 1 min - 14
Continue to simmer for another 30 minutes.
⏱️ 30 min - 15
Turn off the heat and let the pork belly and eggs sit in the sauce for at least 1 hour, or ideally overnight, for the best flavor.
⏱️ 60 min - 16
Serve the Pork Belly & Eggs in Chinese Master Sauce with a bowl of steaming rice or noodles. Add chili sauce if desired.
⏱️ 5 min