🍲 Braised Pork with Eggs (Chinese-Style)
A rich, savory dish where tender pork simmers in a soy-based sauce with hard-boiled eggs that soak up all the flavor.
🛒 Ingredients (Serves 3–4)
- 1½ lbs pork belly (or pork shoulder), cut into chunks
- 6 hard-boiled eggs, peeled
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce (for color, optional)
- 1–2 tbsp sugar (rock sugar preferred)
- 3 cloves garlic, smashed
- 1-inch piece ginger, sliced
- 1–2 cups water (enough to mostly cover pork)
- Optional: star anise, cinnamon stick
👩🍳 Instructions
- Blanch pork (optional but recommended):
Boil pork chunks in water for 3–5 minutes. Drain and rinse. - Caramelize sugar:
In a pot over medium heat, melt sugar until lightly amber. - Add pork:
Toss pork in caramel to coat. - Add aromatics & sauce:
Stir in garlic, ginger, soy sauces, optional spices, and water. - Simmer:
Cover and cook on low for 45–60 minutes until pork is tender. - Add eggs:
Add peeled eggs and simmer 15–20 more minutes so they absorb flavor. - Reduce sauce (optional):
Uncover and simmer a few extra minutes for a thicker glaze.
🍚 Serve With
- Steamed white rice
- Blanched bok choy or greens
💡 Tips
- Poke small holes in eggs with a toothpick for deeper flavor.
- Make it a day ahead — it tastes even better the next day.
If you’d like, I can also give you:
- A Taiwanese 3-cup style version
- A Filipino-style adobo variation
- Or a slow cooker method 😊
