Braised Pork Belly & Eggs

by Frank Zhu

Ingredients

• 500g skin-on pork belly, cut into 1-inch cubes
• 3 tbsp vegetable oil
• 4 tbsp rock sugar, slightly crushed
• 50ml Shaoxing wine
• 4 eggs
• 4 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 3 slides of fresh ginger
• 2 scallions, cut into 2 sections
• 2–3 pieces of star anise (optional)
• Hot water

Instruction

1. Blanch the pork belly cubes in boiling water for 2–3 minutes to remove impurities, drain and set aside
2. On low-medium heat, add rock sugar cubes and melt them, stirring until it turns light color
3. Add the pork belly carefully to the pot, stir-fry for 3–4 minutes until it is lightly browned on all sides
4. Turn the heat up, add the eggs, Shaoxing wine, and light soy sauce, stirring to coat the pork evenly
5. Add the ginger, scallions, and star anise (or other appetizers), pouring enough water to cover the pork
6. Bring to a boil, then reduce the heat, cover, and gently bubble for over 50 minutes, checking occasionally
7. Once the pork is fork-tender, stir gently until the sauce becomes a thick, glossy glaze.

Notes

The **Secret** tip is to add a few hard-boiled eggs to the pot during the last 30 minutes of simmering so they absorb the sauce and are a treat in themselves.