Caramelised Pork Belly with Boiled Eggs Recipe

How to make Caramelised Pork Belly with Boiled Eggs


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.