Braised Pork Belly and Eggs with Black Pepper Sauce

Name: Braised Pork Belly and Eggs with Black Pepper Sauce
Total time: 3600 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 2.2 lbs pork belly (1 kg); 6 large eggs; 3 tablespoons Phu Quoc black pepper sauce (45 ml); 1 tablespoon minced onion and garlic (15 ml); Seasonings

Annie Vo @AnnieVo

TPHCM

Braised pork belly and eggs with fragrant Phu Quoc black pepper sauce brings a delicious twist to this classic dish.

Annie Vo @AnnieVo

TPHCM

Braised pork belly and eggs with fragrant Phu Quoc black pepper sauce brings a delicious twist to this classic dish.

Saved

Ingredients

60 minutes

Serves 4 servings

2.2 lbspork belly (1 kg)
6large eggs
3 tablespoonsPhu Quoc black pepper sauce (45 ml)
1 tablespoonminced onion and garlic (15 ml)
Seasonings

Saved

Steps

60 minutes

1

Cut the pork belly into bite-sized pieces. Rub with salt and vinegar, rinse well, blanch in boiling water, then rinse several times. Hard-boil the eggs and peel them.
2

Sauté the minced onion and garlic until fragrant. Add the pork and stir well. Add the black pepper sauce, stir to coat the pork and let it absorb the flavor. Add water, fish sauce, sugar, and salt. Bring to a boil, then add the eggs. Simmer on low heat for 30 minutes.
3

When the sauce has reduced and the pork and eggs are flavorful and nicely colored, adjust the seasoning to taste.