Chinese · Dinner
Braised Pork Belly Eggs (High-Protein)
Chinese red-braised pork belly simmered with soy sauce, Shaoxing wine, star anise and rock sugar until glossy, paired with soft-braised eggs and egg white ribbons cooked in the same braising liquid, with edamame for protein and fibre.
$5
15 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
623Calories
54.8gProtein
41.2gFat
15.9gCarbs
8.1gSugar
5.2gFiber
1980mgSodium
547mgChol
14.5gSat Fat
750mgPotassium
105mgCalcium
4.4mgIron
2.1mcgVitamin B12
2.8mgVitamin C
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Cut pork belly into 1-inch cubes; boil 2 whole eggs for 7 minutes until yolks are just set, cool in ice water 5 minutes, then peel and set aside.
2
Sear
Heat vegetable oil in a heavy pot over medium-high heat and sear pork cubes for 4 minutes, turning occasionally, until edges brown and fat renders.
3
Deglaze
Pour shaoxing wine into pot and scrape base for 30 seconds until browned bits lift and alcohol smell fades.
4
Braise
Add soy sauce, sugar, star anise, ginger, scallion and chicken stock; simmer covered over medium-low heat for 45 minutes until pork is fork-tender.
5
Simmer
Add peeled eggs and edamame; simmer uncovered over low heat 10 minutes, turning eggs once, until deep brown.
6
Whisk
Whisk egg whites until loosened, pour into simmering sauce and stir gently 1 minute until opaque ribbons form.
7
Plate
Spoon pork, eggs and egg white ribbons onto plate, drizzle with sesame oil and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork belly
- 44 eggs
- 44 egg whites (about 2.4 oz/68g)
- 1/2 cup70g cooked edamame, shelled
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp shaoxing wine
- 2 tsp2 tsp sugar-white
- 22 star anise pod
- 4 slices4 slices ginger-fresh
- 22 scallion
- 1 cup240ml chicken-stock
- 2 tsp2 tsp vegetable-oil
- 1 tsp1 tsp sesame-oil
