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Braise Por Bell Wit Eg I Dar So DEMYSTIFYING THE KITCHEN SINCE 2012
February 23, 2015 - Mains - Tagged: chinese, kids, mains, pork - 14 comments

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.

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
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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.

For this dish, I used cinnamon, cardamom, cloves and star anise. You can adjust the
quantities of the spices according to your preference.
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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Stir fry the pork for a minute or so. Once the exterior turns white, add five spice
powder.
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.

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.

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.
Serve hot, with rice.

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

Click on the image below to see my available workshops!

Braised Pork Belly With Egg In Dark Soy

Serves 4

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Ingredients

500g pork belly, cut into bite-sizes pieces

5 cloves garlic, lightly crushed
1 piece ginger, about 5 cm, peeled and sliced
2 star anise
2 sticks cinnamon
4 cardamom
4 cloves
1 tablespoon ve spice powder
2 tablespoons dark soy
1 tablespoon light soy
1/2 teaspoon white pepper
1.5-2 cups (360-480 ml) water
4 eggs, boiled and peeled

Marinade for pork

2 tablespoons oyster sauce

2 teaspoons light soy sauce
1 tablespoon Shaoxing wine
2 teaspoons sesame oil
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 ve 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.

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14 ought O “Braise Por Bell Wit Eg I Dar

So ”
Phong Hong
23 February, 2015 at 12:16 pm
Gosh, Diana! With this dish, I can eat 3 plates of rice
Reply

Baby Ehrke
26 February, 2015 at 6:54 pm
This is amazing dish and easy. Keeping this recipe and will definitely make it again
Reply

The Domestic Goddess Wannabe

26 February, 2015 at 7:06 pm
Thank you so much! I hope you love the dish as much as we do
Reply

Liling Copland
15 October, 2015 at 11:38 am
Help needed here. I am thinking of cooking this braised pork dish but my kitchen
only has Chinese Five spice and cinnamon. Can I replace the spices with the Five
spice? Or what other dish can I cook with these ingredient (and pork belly)? Any
suggestions?
Reply

The Domestic Goddess Wannabe

 15 October, 2015 at 11:39 am
Hi Liling you can use a bit more five spice powder. Won’t be as nice as
the one with full spices but will work too!
Reply

Liling Copland
15 October, 2015 at 11:45 am
Cheers!
Reply

Liling copland
16 October, 2015 at 9:43 am
Hi Diana, made this dish without the star anise and cloves. Still tasty
to my children. They walloped the dish up in no time. But I can
imagine how much tastier it would be with all the right ingredients.
Will cook it again for sure. Thank you for sharing all your foolproof
yet easy to make receipes.
Reply

Thong
8 July, 2016 at 9:13 am
Love it .very clear instructions. Thanks for sharing.
Reply

The Domestic Goddess Wannabe

8 July, 2016 at 9:39 am
You are welcome – am very glad you like the recipe!
Reply

karen
21 October, 2016 at 10:22 pm
Can I use mid joint chicken wings to replace pork belly instead?
Reply

The Domestic Goddess Wannabe

23 October, 2016 at 8:02 am
Sure you can!
Reply

Louise
22 August, 2017 at 10:03 am
Hi Diana, was wondering if there was a difference with dark soya sauce and thick
dark soya sauce, which would be a better one to use for this recipe.
Reply

Diana Gale
23 August, 2017 at 12:35 pm
Hi light soy is salty while dark soy mainly contributes the other colour of the
dish.
Reply

Michelle
25 January, 2019 at 8:23 am
Can I know what brand of dark soy sauce you are using? Realised yours is kinda of
“thick”, what I am having is like “water”.
Reply

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