Chinese · Dinner
Braised Pork Belly Eggs
Braised pork belly eggs pair soy-and-star-anise-simmered pork belly cubes with a marinated soft-boiled egg, finished over steamed rice. The pork braises slowly in soy sauce, Shaoxing wine, ginger, and rock sugar until glossy and tender, while the egg soaks up the same braising liquid for a deep savoury, faintly sweet, spiced result.
$4
15 minsPrep
90 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
730Calories
36.4gProtein
45.8gFat
47.3gCarbs
14.2gSugar
1.6gFiber
2540mgSodium
510mgChol
16.9gSat Fat
620mgPotassium
90mgCalcium
3.8mgIron
1.5mcgVitamin B12
2mgVitamin C
protein-rich
rich-umami
all-time-classics
Instructions
1
Prep
Blanch the pork belly cubes in boiling water for 2 minutes over high heat until the surface pales and scum rises, then drain.
2
Sear
Heat the vegetable oil in a saucepan over medium-high heat and sear the pork for 3-4 minutes, turning occasionally, until edges brown and fat renders.
3
Bloom
Add the star anise, cinnamon stick, and ginger slices; stir over medium heat for 30 seconds until fragrant and toasty.
4
Braise
Add soy sauce, dark soy sauce, brown sugar, scallion, and water; bring to a boil, reduce to low heat, cover, and simmer for 75-80 minutes until pork is fork-tender and sauce reduces to a glossy coating, topping up water as needed.
5
Add
Add the peeled soft-boiled egg for the final 15 minutes of braising, turning once, to absorb sauce without overcooking.
6
Reduce
Uncover and raise heat to medium-high for 2-3 minutes, stirring gently, until sauce thickens to a syrupy consistency.
7
Plate
Spoon rice into a bowl, top with pork belly and halved egg, spoon reduced sauce over, and scatter with sliced scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork belly
- 22 eggs, soft-boiled and peeled
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp dark soy sauce (or extra regular soy sauce)
- 4 tbsp4 tbsp shaoxing wine
- 2 tbsp2 tbsp brown sugar
- 44 star anise pods
- 22 cinnamon stick
- 4 slices4 slices ginger-fresh
- 22 scallion
- 2 cup480ml water, plus more as needed
- 2 tsp2 tsp vegetable oil
- 1 1/3 cup200g cooked jasmine rice, for serving
