Vinegar braised pork belly and eggs dish

Billy Law from A Table for Two shares his Vinegar braised pork belly and eggs dish


  • 2 litres water
  • 1kg pork belly, cut into 3 cm (11/4 inch) cubes
  • 5 cm (2 inch) piece ginger, peeled and thinly sliced
  • 1 whole garlic bulb
  • 8 star anise
  • 1 teaspoon chilli flakes
  • 3 tablespoons white vinegar
  • 2 tablespoons dark soy caramel
  • 100 ml light soy sauce
  • 150g sugar
  • 6 hard-boiled eggs, peeled (extra for the egg lovers)


Pour the water into a large non-stainless steel pot (such as a large Chinese claypot or enameled cast-iron casserole dish), and bring to the boil over medium–high heat.

Add pork belly to the boiling water, then add ginger, whole garlic bulb, star anise and bring back to the boil again. Scoop out all the impurities floating on the surface.

Turn the heat down to a simmer, then add chilli flakes, white vinegar, dark soy sauce, light soy sauce and sugar. Give it a stir until the sugar is dissolved, then add the hard-boiled eggs to the pot. Cover with lid and braise the pork for at least 2 hours, or until the pork is meltingly tender, stirring occasionally.

When the sauce starts to thicken, have a taste and adjust the seasoning accordingly. If it is too sour or too salty, add a little more sugar. If it is too sweet, add more light soy sauce. DO NOT add more water unless it dries out too quickly. Serve hot with a bowl of steamed jasmine rice.

Reserve Barossa Shiraz

Reserve Barossa Shiraz

Jacob’s Creek Reserve Barossa Shiraz is an exceptional robust wine. This full bodied wine has a big spicy black fruits taste and subtle oak flavour. The supple ripe tannins are typical of the best Barossa Shiraz which gives you a long, satisfying finish. It is a very versatile wine that will pair very well with cheese or any hearty meat dishes, just like this vinegar braised pork dish.

See more about this wine

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