Indonesian-style Braised Pork Belly with Sweet Soy Sauce


1 tablespoon vegetable oil
1 kg boneless pork belly, cut into 6- x 3-cm pieces
6 cloves garlic
6 shallots
4-cm piece ginger, thinly sliced
1 long red chili, halved lengthwise
2 star anise
1 teaspoon Chinese five-spice
1 cup sweet soy sauce
1/2 cup light soy sauce
coconut water of 1 young coconut
8 eggs
steamed rice and lime wedges, to serve


  1. Heat oil in a large, heavy-based saucepan over medium–high heat. Cook pork, in 2 batches, turning, for 3 minutes or until just browned. Remove and set aside.
  2. Add garlic, shallot, ginger and chili to pan, and cook, stirring, for 2 minutes or until fragrant.
  3. Return pork to pan with star anise, Chinese five-spice, sweet soy sauce, light soy sauce, coconut water and 2 cups water. Bring to a boil, then reduce heat to low. Cover with a lid and simmer for 1 hour or until pork is tender.
  4. Cook eggs in boiling water for 6 minutes. Drain and refresh in cold water. When cool enough to handle, roll eggs on a bench to crack shell. Add eggs with shells to pork, submerging them in braising liquid, then cook for a further 20 minutes.
  5. Remove eggs from liquid, peel and cut in half. Serve pork and egg with steamed rice and lime wedges.

Makes 8 servings.

Source: Taste magazine