Braised Pork and Hard Boiled Eggs
Braised pork and hard boiled eggs is a typical Chinese home cooking dish. A simple and aromatic one pot comfort food for the whole family.
- Prep time
- 30 min
- Cook time
- 1 hr 20 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 5 tablespoons extra virgin olive oil
- 5 clovese garlic (finely minced)
- 1 kg skinless and boneless lean pork spare ribs (trimmed and roughly cut into 3 cm to 4cm pieces)
- 500 g skinless and boneless pork leg (trimmed and roughly cut into 3cm pieces)
- 6 hard boiled eggs
- 1 large star anise
- 6 cloves
- 1 ½ cups water
- steamed basmati rice to serve
- 6 tablespoons gluten free kecap manis
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- 2 tablespoons medium dry sherry
Instructions
- 1
Heat up a wok with 5 tablespoons of extra virgin olive oil, stir-fry the garlic on low heat until lightly golden. Add in the all the pork pieces, star anise, cloves plus the sauce and stir-fry for 10 minutes on medium to high heat.
- 2
Then add in water, cover with a wok lid and bring to a rolling boil, then turn the heat down to low and let the pork cook for 1 hour or until pork is soft and tender. Stirring occasionally.
- 3
Once the pork is soft and tender, remove only the pork and set aside in a large bowl.
- 4
Add the hard-boiled eggs into the wok with the braising sauce and cook for 10 minutes, stirring and moving the eggs around to gently coat the eggs with the sauce.
- 5
Return the cooked pork to the wok to reheat the pork, taking care not to break the eggs.
- 6
Serve with steamed basmati rice.