Kway Chap

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Blanch the pork belly and offal separately, rinse well, and slice into serving pieces.

Ingredients quick view

1 pound fresh broad rice sheets

1 pound assorted cleaned pork belly and offal

4 hard-boiled eggs

2 firm tofu cakes

10 cups pork stock

1 head garlic, halved

2 cinnamon sticks

4 star anise

6 cloves

1 teaspoon white peppercorns

1/3 cup light soy sauce

1/4 cup dark soy sauce

2 tablespoons rock sugar

Pickled mustard greens and chile-garlic sauce, to serve

Blanch each type of offal carefully before braising to keep the broth clean.

Prepare garnishes, sauces, and blanched components before final wok-frying or bowl assembly.

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