Chinese Braised Pork Belly with Egg

I have been wanting to try my hands on this dish for a while.  Found some fresh pork belly from the supermarket and decide to give it go.

I want to perfect this dish to cook it for my parents when I am back to Malaysia and hopefully they like it.  I like meat in big chunks instead of small pieces. This dish, I think works well with big chunks of meat. Slowly braised it to perfection.

Very happy with the whole process. The end result is meat so juicy and tender and it just melt in your mouth.  

Lovely dish

Ingredient :

Group A

• Pork Belly - with skin please. Cut into big 1-1.5 inch chunks
• Sesame Oil - 2 table spoons
• 5 Spice Powder
• Cinnamon Powder
• Light Soya Sauce - 2 tablespoon
• Dark Soya Sauce - 2 tablespoon
• Mirin - 2 tablespoon

Direction - Use all the group a ingredient and marinate meat, at least overnight.  Portion you can add more. 

 Group B

• Cinnamon Stick - 2 pieces
• Clove - 4-5
• Star Anise - 2
• White Pepper Corn - 6
• Rock Sugar - 2-3 pieces
• Chicken Stock
• Dark Soya Sauce (Salty one)
• Light Soya Sauce
• Cooked Egg - 3-4
• Mirin sauce
• Oil
• Minced Garlic
• 2-3 pieces of Old Ginger

Minced Garlic, Ginger, Cinnamon sticks, Star Anise, Cloves and Pepper corns

Hard boiled Eggs

Direction :

Brown the pork belly with oil first.  Make sure the meat a lightly brown and not fully cooked.  Browning will make the meat juicy.

Meat after browning

Use a separate pot, oil, garlic, ginger stir in till fragrant.  Add all the spice, meat, sauces, mirin and chicken stock. Make sure the stock are the same level as the meat.  Boil it and then turn the fire level low.

Stir from time to time making sure the water level are okay.  Braise in low fire for 45 minutes to an hour. It there's oil on top, remove it.

15 minutes before complete, add the hard boiled eggs.  

Serve white it is hot with white rice.