Wineshark Cooking Class - Braised Pork with Eggs 紅燜雞蛋肉

Ingredients (for 4):

• Pork belly - 500 g
• Egg - 6
• Oil - 1 tbsp
• Shallot - 2
• Ginger - 30 g
• Garlic - 2 cloves
• Soy sauce - 2 tbsp
• Dark soy sauce - 1 tbsp
• Yellow Sugar - 2 tbsp
• Chinese yellow wine - 1/4 cup
• Salt - 1 pinch

Procedures:

1. Fill the pot to half full, then bring to boiling. Add in the pork belly and turn to medium heat. Blanch until the pork belly is cooked through, then remove and flush in cold water.

2. Cut the pork belly into pieces.

3. Blanch the eggs in boiling water until cooked. Then remove and soak in cold water.

4. Remove the egg shell.

5. Cut the ginger into pieces, smash the garlic and shallot.

6. Heat the pot on medium-high heat, then add 1 tbsp of oil, and add in the eggs. Swirl it in the pot so they do not stick. Remove when the surface gets wrinkled and slightly golden.

7. Add the shallot, ginger and garlic in the same pot, to stir-fry until fragrant.

8. Add in the pork belly and stir-fry until the meat turns a bit golden.

9. Push the pork belly to one side, and then add the sugar in. Pour in the soy sauce and dark soy sauce and cook until the sugar has dissolved. Then add the Chinese yellow wine. 

10. Add 1.5 cup of water and when it is boiling, lower to medium-low heat and cover with lid to cook for half a hour.

11. Add the eggs in, and continue to braise until the eggs are darkened and the meat softened.

12. Season with salt.

13. Serve.