- For the pork broth:
- 2 pigs feet, split
- 3/4 cup canola oil
- 1½ kg pork neck
- 1 large red onion, chopped
- 2 litres water
- ½ cup soya sauce
- 1 Granny Smith apple, chopped
- 1 x 20 cm piece ginger , peeled and chopped
- 3 cloves garlic
- For the pork belly:
- 2 kg Woolworths pork belly roast
- 1 litre soya sauce
- 100 g caster sugar
- 1 litre water
- For the marinated eggs:
- 1 free-range eggs per person
- ¼ cup, plus 1 T soya sauce
- 2 t sake
- 1 T mirin
- 1 x 5 cm piece ginger, peeled and chopped
- For the red cabbage pickle:
- ½ cup Hanepoot
- ½ cup white wine vinegar
- 100 g sugar
- ½ cup water
- 1 whole star anise
- 2 small pieces cassia bark
- 1 head cabbage, sliced
- 2 x 340 g packets Woolworths egg noodles, cooked, for serving
- 200 g bean sprouts, to garnish
- 16 leaves pak choi, sliced, to garnish
- 2 bunches spring onion, sliced, to garnish
- 3 carrots, sliced julienne, to garnish
To make the pork broth, blanch the pig's feet for 3 minutes to remove any impurities. Drain and set aside.
Heat a large pan, add half the canola oil and the pork neck. Caramelise for 2–3 minutes on each side, or until dark brown.
Cut the onion into large chunks. Heat a medium frying pan over a high heat, add the remaining canola oil and cook the onion until dark brown, about 4–5 minutes.
Place the pig's feet, pork neck and onion in a large saucepan. Add the water, soya sauce, apple, ginger and garlic.
Cook for 3 hours over a medium heat, then strain.
To make the pork belly, preheat the oven to 180°C. Bring the soya sauce, caster sugar and water to the boil, then transfer the liquid to a roasting pan and add the pork belly.
Cover tightly in tinfoil and roast for 2½ hours, checking and turning every 30 minutes.
Cool and wrap in clingwrap before slicing 3–5 mm thick.
To make the marinated eggs, boil the eggs for 6 minutes, then cool.
Mix the remaining ingredients, place the eggs in the liquid and marinate for 3 hours. Slice in half lengthways to serve.
To make the pickled red cabbage, bring all the ingredients except the cabbage to a boil.
Cut the cabbage in half lengthways, then as thinly as possible. Pickle for 3 hours and strain before serving.
To assemble, place the pork belly in the base of a bowl, followed by the noodles. Add all the garnishes separately making little piles of each (for height). Pour over the broth, then slice the marinated eggs lengthways and place in the centre of the bowl to finish. Top with the pickled red cabbage.
Slurp to enjoy!
This recipe is from the My Family Kitchen story in the April 2018 issue of TASTE Magazine. Former chef turned photographer, Claire Gunn, took her camera backstage to document the 'family' meal, which can forget deep connections in a kitchen team.