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Soy Braised Pork & Eggs

  • 140 min
  • Easy
  • 10
  • Pork, pork belly, boneless, cut into 3" pieces, leave skin on -- 2 lb
  • Garlic, 6 each -- 1 oz
  • Cilantro -- 2 tbsp
  • White peppercorn -- 1 tsp
  • Vegetable oil, 2 tbsp. -- 0.5 fl.oz
  • Anise, 4 each -- 2.5 oz
  • Granulated sugar, 1/4 cup -- 1.5 oz
  • Maggi Seasoning, 2 tbsp. -- 1 fl.oz
  • Ginger, 2" pieces, slightly smashed, 1 each -- 0.75 oz
  • Dark soy sauce, 1 tbsp. -- 0.5 fl.oz
  • Cinnamon stick, 3" long, 2 each -- 7 g
  • Chicken Broth made with Minor's Gluten Free Natural Chicken Base, Pork stock or Water, 6 cups -- 48 fl.oz
  • Eggs, hard boiled and peeled, 6 each -- 10 oz
Preparation
1
Cover pork with water and bring to a boil. Drain water, rinse pork and set aside. This removes the strong porcine taste and keeps the finished broth clear.
2
Pound/grind garlic, cilantro roots, and peppercorns into a semi-smooth paste. Fry paste in oil until golden brown.
3
Add pork, star anise, Maggi Seasoning, ginger, soy sauce, and cinnamon. Pour in just enough stock/water to just cover pork. Bring to a boil and lower to a simmer for 1-1/2 hours.
4
Stir in the eggs and simmer until pork is tender, approximately 30-60 minutes longer.
Components