Jiangsu Chinese · China

Braised Pork Belly with Hard-Boiled Eggs and Preserved Vegetables

Name: Braised Pork Belly with Hard-Boiled Eggs and Preserved Vegetables
Total time: 110 min
Yield: 4 servings
Cuisine: Jiangsu Chinese
Ingredients: 500g pork belly; 4 large eggs; 200g preserved vegetables; 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp rice wine; 1 tsp sugar; 2 cloves garlic; 1 piece ginger; 200ml chicken broth

Tender pork belly braised with hard-boiled eggs and tangy preserved vegetables in a savory sauce.

110 minutes4 servings

Method

Place pork belly in a pot, cover with water, and bring to a boil. Skim foam and simmer for 1 hour.
In a separate pan, cook garlic and ginger until fragrant. Add preserved vegetables and stir for 2 minutes.
Add soy sauce, oyster sauce, rice wine, and sugar to the pot. Stir well.
Add chicken broth, hard-boiled eggs, and pork belly. Simmer for 30 minutes. Serve warm.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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