Caramelised Pork Belly with Boiled Eggs Recipe
How to make Caramelised Pork Belly with Boiled Eggs
Method
- For the pork belly, make a caramel by placing the sugar into a small saucepan over a medium heat. Cook for a few minutes until the sides start to colour, then shake the pan so the sugar colours evenly. Do not stir. Keep shaking the pan until it is a deep caramel colour then add the coconut water, being cafeful as mixtuire might spit. Stir until combined then take off the heat and set aside.
- Put the oil into a heavy-based saucepan and place over a medium-high heat. Add the pork cubes and fry for 8 minutes or until all sides are coloured. You many need to do this in 2 batches. Remove the pork and set aside.
- Discard all but a tablespoon of the fat from the pan. Add the onion, ginger and garlic and cook for 2 minutes or until fragrant. Add the pork back in, along with the caramel coconut liquid and bring up to a boil. Add fish sauce and stir well. Place the lid on and simmer gently for an hour or until pork is tender.
- Gently stir in the boiled eggs and cook for 10 minutes. Remove the pork and eggs and reduce the sauce over a high heat until thick and glossy. Turn off the heat and place the pork and eggs back in the pan with the lid on to stay warm.
- Meanwhile, prepare the pickled vegetable salad. Cut the carrots into matchsticks and place in a bowl with the cabbage. Add the vinegar, sugar and salt and stir to combine. Leave to pickle for 30 minutes, then toss with the coriander.
- Serve the pork and eggs with the pickled vegetable salad and steamed rice and drizzle with the sauce.
Tip: Use a mandoline slicer for cutting the carrots into matchsticks.