Taiwanese Comba ( pork belly with egg )
Today's on my menu is this delicious Taiwanese pork belly with egg. It's a mixture of sweet and salty which I like. It is similar to Taiwanese braised pork belly but I think this is better.
Taiwanese Comba ( pork belly with egg )
Today's on my menu is this delicious Taiwanese pork belly with egg. It's a mixture of sweet and salty which I like. It is similar to Taiwanese braised pork belly but I think this is better.
Cooking Instructions
- 1
Heat up oil in the pan. Stir fry pork until golden brown. Remove the meat and discards the oil.
- 2
Put a little of oil and sautee the garlic until golden brown not burnt. Put the pork back and stir. Add oyster sauce and soy sauce cook for 1 minute. Then add the rice wine and water. Let it boil. Stir occasionally.
- 3
Add your sugar ( I like my sauce a little bit sweet. It's up to you how much sugar you will put. ) and pepper. I didn't put salt because the oyster and soy sauce is already salty for my taste. The best thing you can do is taste it before adding the salt. Simmer until tender.
- 4
You can put hard boiled egg 5 minutes before turning of the heat so the sauce will stick a little bit to the egg. Enjoy.
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