Delicious braised pork fillet with vegetables and eggs is a light and wholesome dish for people who love pork, chicken, or eggs. The addition of cinnamon and star anise gives the broth a special quality, enhancing the flavor of the overall dish. This is special occasion dish that is easy to prepare. We like to have it for Father’s Day, Mother’s Day, or birthdays.
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10.5 ounces (⅔ lb.) Pork fillet or Chicken thighs
3 Hard-boiled eggs (shelled)
¼ Cauliflower head
½ Daikon (cut into heart shape with cutter)
2 Tbsp Oil
½ cup Cilantro (cut into small pieces)
1 tsp. Tapioca starch or cornstarch
1 Tbsp. Water
1 Onion (cut in half)
1 Whole garlic head (remove skin of each clove and smash slightly)
1 Cinnamon stick
3 Star anise
4 Ginger slices
2 Bay leaves
1 tsp. Szechuan peppercorns
1 tsp. Sesames oil
¾ tsp. Salt
1 tsp. Sugar
3 Tbsp Soy sauce
2 Tbsp Dark soy sauce
1 Tbsp Cooking wine
4 cups Boiled water (boil water in kettle while frying the ingredients)
- Heat up oil in a wok until hot.
- Sauté onion, garlic, and ginger until light brown.
- Stir in cinnamon stick, star anise, and Szechuan peppercorns to release flavors and fragrances.
- Add in boiled water and let everything boil together for 5 minutes.
- Add in soy sauces, cooking wine, sesame oil, salt, and sugar.
- Boil a further 5 minutes.
- Place in whole pork fillets, daikon, and eggs and boil for 10 minutes.
- Reduce heat to medium.
- Add in cauliflower and cook for a further 10 minutes.
- Turn off the heat and add in cilantro, then leave the contents to rest for 5 minutes.
- Remove the meat, daikon, cauliflower, and eggs. Slice meat. Cut eggs into halves.
- Arrange on a serving plate.
- Take ¾ cup of stock and bring it to a boil in a small pot.
- Mix tapioca starch with water and add to thicken the stock.
- Pour over the braised pork, cauliflower, and eggs.
- Serve with rice.
NOTE: The remaining stock from this braised pork fillet recipe can be stored in the freezer and used at a later date to cook this dish again. It can also be used as a base for noodle soup. Dilute with some water if it tastes a bit salty.