Updated: Jul 25
750g Pork belly
10 dried red chillis
1 tbsp szechuan peppercorns
4 cloves of garlic
1/2 bunch spring onion
100ml of light soy
50ml shaoxing rice wine
1 and a half tbsp dark soy
4 tbsp sugar
2 tbsp honey
1 tbsp sesame oil
250ml cup water
1 Granny Smith apple
1. First up slice the belly pork into 1cm thick strips then cut into bite sized pieces and set aside. Then in a large frying pan or wok lightly toast the chillis, sliced ginger, Szechuan peppercorns, garlic and spring onions. When the spices become fragrant remove and set aside.
2. Next turn up the heat and in the same pan we want to dry fry the pork with no oil until nicely caramelised. When the pork has colour on both sides add 4 tbsp of sugar and add all of the toasted spices back to the pan then lightly stir fry for around 2 minutes.
3. Now for the sauce, peel and grate 1 whole apple and add to the pork then add 50ml of shoaxing wine. Reduce the wine until half of the wine has evaporated, next add the soy, dark soy, honey and sesame oil, let the liquid come up to a boil then add 250ml of water. Bring back up to a boil then turn down the heat to a simmer, cover with a lid and cook for 2 hours. If the sauce reduces to much you can always top up with a little more water.
4. When the pork has nearly finished braising you can prepare 4 eggs by soft boiling them (around 6 mins) when cooked peel and add whole eggs to the pork and allow them to be coved in the reduced sauce. Next chop the chives and check to see if the pork needs any seasoning of salt and white pepper.
5. Now we can serve, the consistency of the sauce should be able to easily coat the back of a spoon if not reduce the sauce further and the pork should have become reddish in colour. Eat with fresh boiled rice and finish with chopped chives on the top.
Hope you enjoy this classic dish.
Instead of adding an apple you could try pear instead or even replace the fruit and shoaxing wine for a quarter of a bottle of fruity red wine. You can also make this dish as spicy as you want so the amount of chillis you add is entirely up to you however dried chillis have a much better aroma than fresh ones. You also want to ensure the pork belly you get for the dish has an equal fat to meat ratio.