braised pork belly with egg in dark soy

I am not sure what it is, but I have not really been in the mood to bake anything. Nothing inspires.

🙁

So to console myself, I cooked instead.

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Thank god I can do both. Otherwise I might just go crazy.

Looking in the freezer this morning for inspiration, I found a packet of pork belly. Since the pork had already been cut into pieces, I couldn’t make roast pork. Wondering what to do with it, I decided to cook Mei Cai Kou Rou (梅菜扣肉). No matter how I searched, I could not find any mei cai.

CRY.

Dinner still had to be made, so in the end, when all else fails (in this case, a total lack of ingredients in the house), I decided to braise the pork belly with dark soy and spices.

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I like my pork belly super soft. The fat must melt in my mouth so I always cook it for a longer time. This is a dish you can find in most Chinese kitchens. It is also one of my kids’ favorite dishes. Plonk this and rice in front of the fussy little boy and he will eat his dinner without much drama. *bliss*

The pork is totally flavorful. The eggs are coated with the slightly salty sauce, and the sauce is to die for when poured over rice. Super super yummy.

Here are the instructions on how to cook this dish.

Start by marinating the pork with light soy sauce, Shaoxing wine, oyster sauce, sesame oil and white pepper. Set this aside.

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For this dish, I used cinnamon, cardamom, cloves and star anise. You can adjust the quantities of the spices according to your preference.

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In a heated wok, add ginger to hot vegetable oil. Stir fry for a minute (until fragrant) then add the garlic. Stir fry a further minute before adding the spices.

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Cook this for 30 seconds and add the pork.

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Stir fry the pork for a minute or so. Once the exterior turns white, add five spice powder.

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Stir to mix. Then add light soy sauce, dark soy sauce and white pepper.

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Pour in the water – just enough to barely cover the meat.

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Bring this to a boil, then reduce the heat and simmer for 20 minutes. Stir occasionally and check that the liquid has not totally evaporated.

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Add the eggs and simmer another 10 minutes, stirring ever so often. If you want the pork to be more tender, continue to simmer a little longer.

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Serve hot, with rice.

Cook this and even the most fussy kid will eat all his dinner. 🙂

Braised Pork Belly With Egg In Dark Soy
Serves 4
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Ingredients
  1. 500g pork belly, cut into bite-sizes pieces
  2. 5 cloves garlic, lightly crushed
  3. 1 piece ginger, about 5 cm, peeled and sliced
  4. 2 star anise
  5. 2 sticks cinnamon
  6. 4 cardamom
  7. 4 cloves
  8. 1 tablespoon five spice powder
  9. 2 tablespoons dark soy
  10. 1 tablespoon light soy
  11. 1/2 teaspoon white pepper
  12. 1.5-2 cups (360-480 ml) water
  13. 4 eggs, boiled and peeled
Marinade for pork
  1. 2 tablespoons oyster sauce
  2. 2 teaspoons light soy sauce
  3. 1 tablespoon Shaoxing wine
  4. 2 teaspoons sesame oil
  5. 1/2 teaspoon white pepper
Instructions
  1. Marinate the pork with light soy sauce, Shaoxing wine, oyster sauce, sesame oil and white pepper. Set this aside.
  2. In a heated wok, add ginger to hot vegetable oil. Stir fry for a minute (until fragrant) then add the garlic. Stir fry a further minute before adding the spices.
  3. Cook this for 30 seconds and add the pork.
  4. Stir fry the pork for a minute or so. Once the exterior turns white, add five spice powder.
  5. Stir to mix. Then add light soy sauce, dark soy sauce and white pepper.
  6. Pour in the water – just enough to barely cover the meat.
  7. Bring this to a boil, then reduce the heat and simmer for 20 minutes. Stir occasionally and check that the liquid has not totally evaporated.
  8. Add the eggs and simmer another 10 minutes, stirring ever so often. If you want the pork to be more tender, continue to simmer a little longer.
  9. Serve hot, with rice.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

 




 

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