23min 4 ppl
Kway Chap
94 minutes
4 people
Hardover 60 min or 12+ steps
94 min · 6 steps
Hard: over 60 min or 12+ steps
520 kcalper person
Protein 28g
Carbs 40g
Fats 26g
About this dish
Broad flat rice sheets served in a dark, star anise-scented braising liquid alongside pork belly, hard-boiled eggs and firm tofu that have simmered together until deeply flavoured.
Allergy Info
Gluten, Eggs, Soya
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic cloves6 cloves
Meat & Poultry
- Pork Belly300 g
Dairy & Eggs
- Eggs4 whole
Plant Proteins
- Firm tofucut into thick slices200 g
Dried Goods
- Rice Sheet Noodlesbroad flat sheets400 g
- Water1.5 l
- Crispy fried shallots2 tbsp
Spices & Seasonings
- Star anise3 whole
- Cinnamon Stick1 whole
- White Peppercornslightly crushed1 tbsp
- Fine sea salt1 tsp
Oils & Condiments
- Dark soy sauce3 tbsp
- Light soy sauce2 tbsp
Utensils
- Large saucepan
- Saucepan
- Meat thermometer
- Ladle
- Sharp knife
Method
1
Place the eggs in a saucepan of cold water, bring to the boil, then simmer for 9 minutes; drain, cool under cold water and peel.
Approx. 4 minutes
2
Bring the measured water to the boil in a large saucepan with the garlic, star anise, cinnamon stick and white peppercorns.
Approx. 4 minutes
3
Add the pork belly, dark soy sauce, light soy sauce and salt, return to the boil, then reduce to a simmer and cook for 60 minutes until a meat thermometer reads around 90°C and the pork yields easily.
Approx. 61 minutes
4
Add the peeled eggs and tofu slices to the braising liquid and simmer for a further 15 minutes so they absorb the flavour.
Approx. 16 minutes
5
Blanch the rice sheet noodles in a separate pan of boiling water for 3 minutes until soft, then drain and divide between bowls.
Approx. 4 minutes
6
Slice the braised pork belly and ladle it over the noodles with the eggs, tofu and braising liquid, then scatter with crispy fried shallots to serve.
Approx. 5 minutes
