Melt in the mouth pork pieces perfectly braised in a spiced, sweet and savoury sauce, and served on steaming hot fragrant rice. Some people make it with pork belly, but I personally thought it was a little too greasy. Minced pork is another popular alternative.
Ingredients (Serves 4-5)
500g pork shoulders, diced (Chicken works too)
5 slices ginger
3 cloves garlic, minced
1 stick cinnamon
1 star anise
1-2 tsp 5 spice powder
4 hard boiled eggs, shells removed
1 med piece rock sugar
1/4 cup crispy fried shallot, crushed into small pieces
1/4 cup dark soy sauce
2 tbsp shao xing wine
2 cups water
1 tbsp oil
Xiao bai cai / bak choy for serving
Chopped chinese parsley for garnishing
Heat wok on med high with 1 tbsp oil.
Cook pork until no longer pink, and allow the juices to cook until dry.
Add garlic, and ginger slices.
Stir-fry for a minute.
Add rock sugar, cinnamon, and star anise.
Then add wine, dark soy sauce, 5 spice powder, and toss to coat meat.
Pour in 2 cups water, bring to boil and lower heat to medium.
Cover and allow to cook for 20 minutes.
Add your eggs into the meat and sauce.
Cover and allow to cook for 10 minutes.
Turn the egg to make sure sauce coats the egg.
Cover and cook for another 10 mins or until sauce thickens.
Recipe Link: http://goo.gl/ItBeQU
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