Yuan Bao Rou (Braised Pork Belly with Eggs)

Name: Yuan Bao Rou (Braised Pork Belly with Eggs)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 500 g Pork belly with skin (cut into 2cm cubes); 12 Peeled hard-boiled eggs; 500 g Chicken broth; 5 g Minced ginger; 4 g MSG (monosodium glutamate); 2 g Fine salt; 1 Star anise; 25 g Soy sauce; a small piece Cinnamon bark; 25 g Sugar; 25 g Wet cornstarch slurry; 5 g Shaoxing wine; 1000 g Vegetable oil (about 75g consumed); 5 g Scallion segments

Yuanbao Pork

A classic Hubei Spring Festival family feast dish, braised with eggs and pork belly, symbolizing thriving prosperity.

1h 0m

Easy

0 favorites

Yuan Bao Rou (Braised Pork Belly with Eggs)

Ingredients

Pork belly with skin (cut into 2cm cubes) 500 g

Peeled hard-boiled eggs 12

Chicken broth 500 g

Minced ginger 5 g

MSG (monosodium glutamate) 4 g

Fine salt 2 g

Star anise 1

Soy sauce 25 g

Cinnamon bark a small piece

Sugar 25 g

Wet cornstarch slurry 25 g

Shaoxing wine 5 g

Vegetable oil (about 75g consumed) 1000 g

Scallion segments 5 g

Instructions

Step 1

Cut the pork belly into 2cm cubes, blanch in boiling water for 2 minutes, then remove and rinse with cold water, draining well.

Step 2

Heat the vegetable oil in a wok over high heat until it reaches about 70% hot (roughly 180°C). Add the hard-boiled eggs and fry until they turn golden-brown with a "tiger skin" appearance. Remove and drain the oil, then use a bamboo skewer to poke small holes in the eggs so the flavors can penetrate.

Step 3

Briefly sauté the minced ginger in oil, then add the pork cubes. Pour in the Shaoxing wine, soy sauce, sugar, salt, star anise, cinnamon, and chicken broth. Bring to a boil, then reduce to low heat and simmer for 30 minutes. Add the fried eggs and MSG. Continue cooking until the sauce becomes thick and concentrated. Remove the star anise and cinnamon, thicken with the wet cornstarch slurry, garnish with scallion segments, and serve.