Smooth belly in a powerful spiced soy sauce and Chinese wine sauce… This pork belly stew will blow your socks right off!
Pork belly….
Man I could eat buckets of that stuff because it is so good!!
Smothered soft and smooth until you don’t even have to chew on it because it just melts in your mouth.
We adored this pork belly stew…
It is so full of amazing flavors and spices!
Easy Pork Belly Stew with Soy Sauce & Star Anise
I initially wanted to make a famous Chinese pork belly recipe.
You may have heard of it before, it is called tau yu bak which is basically pork belly simmered in a very strong almost caramel like soy sauce. This stew below actually was much creamier than the tau yu bak I have eaten in Asia before.
Serve this smooth pork belly stew with rice and a good crisp green salad.
And if you are planning a Chinese dinner party then: make some spicy cooked eggplants with pork mince and soy sauce or steamed eggplants as a vegetable side!
Enjoy!
Easy Pork Belly Stew with Soy Sauce Recipe
Smooth belly in a powerful spiced soy sauce and Chinese wine sauce: this pork belly stew will blow you right off your socks!
- 1 lb pork belly (450 g)
- 1 nutmeg
- 2 star anise
- 2 cloves
- ½ cinnamon stick
- 2 medium garlic cloves peeled
- 1 oz palm sugar (30 g), or rock sugar
- 2 tbsp soy sauce
- 1 tsp fresh ginger or ground ginger
- ½ cup Shaoxing rice wine (120 ml), Chinese cooking wine
- 1 ½ ml chicken stock (350 ml)
- 6 cooked quail eggs or 2 chicken eggs
- pepper
- salt
- Slice pork belly into bite-size cubes bits.
- Lightly crack the nutmeg nut using a meat mallet. Don’t break it into bits, just make some cracks.
- Add the nutmeg to a large and high pan together with the star anise, the chunk of cinnamon and the cloves.
Add the diced pork belly. Chop the garlic cloves and add it to the pan together with the palm sugar and the (fresh) ginger. Season with a dash of pepper.
- Then pour in the chicken stock, soy sauce and Chinese wine.
- Stir gently and then place the pan over high heat until boiling. Once boiling, keep it there for 10 minutes, then turn the heat to medium, cover the pan and cook the stew for 2 hours. Add extra water or chicken stock if necessary. Then put the stew aside until cooled down fully.
- Once cold (put it in the fridge for the next day) reheat the stew back up and simmer it for another hour until warm. Then turn the heat off and add the cooked eggs. Add more water if necessary. Let the eggs warm through for another 20 minutes. Then check the seasoning and add extra pepper, salt or sugar to taste if necessary. Scoop the pork belly stew onto deep plates and serve hot.
Easy Pork Belly Stew with Soy Sauce – KitchenAid Cook Processor
Smooth belly in a strong soy sauce and Chinese wine sauce: this stew will blow you right off your socks!
Pork belly prepared in my KitchenAid Cook Processor, perfect….
I don’t know about you but I could eat buckets of this stuff!
Smothered soft and smooth until you don’t even have to chew on it because it just melts in your mouth. We adored this pork belly stew with soy sauce, full of amazing flavors and spices!
Tau Yu Bak
I first wanted to make a famous Chinese pork belly recipe by the name of tau yu bak or pork belly simmered in a very strong almost caramel like soy sauce. This stew below was actually much creamier than the tau yu bak I have eaten in Asia before.
Serve the stew with rice and a good crisp green salad.
Or if you are planning a Chinese dinner party: make some spicy cooked eggplants with pork mince and soy sauce as a vegetable side!
Enjoy!
Easy Pork Belly Stew with Soy Sauce Recipe
- 1 lb pork belly (450 g)
- 1 nutmeg
- 2 star anise
- 2 cloves
- ½ cinnamon stick
- 2 medium garlic cloves chopped
- 1 oz palm sugar (30 g), rock sugar
- 2 tbsp soy sauce
- 1 tsp fresh ginger or ground ginger
- ½ cup Shaoxing rice wine (120 ml), Chinese cooking wine
- 1 ½ cups chicken stock (360 ml)
- 6 cooked quail eggs or 2 boiled chicken eggs
- pepper
- salt
- Slice pork belly into bite-size cubes bits.
- Lightly crack the nutmeg nut using a meat mallet. Don’t break it into bits, just make some cracks.
- Place the pork belly, cloves, nutmeg, cinnamon stick and star anise into the bowl of the Cook Processor fitted with the StirAssist.
Add the chopped garlic, the sugar, the soy sauce, ginger powder, Chinese cooking wine and chicken stock. Season with a good pinch of pepper and salt.
- Select Stew P4 and press Start. Let the stew cook for 90 minutes. Then press cancel to exit the keep warm mode and let it cool down fully.
- Once cold select Stew P10 and reheat the stew again. Press cancel to exit the keep warm mode. Check the seasoning and add extra pepper, salt or sugar to taste if necessary. Then remove the StirAssist and add the peeled quail eggs. Let the eggs warm through in the hot stew for another 10 minutes. Scoop the pork belly stew onto deep plates and serve hot.
