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A favorite with our kids, this goes great with steamed jasmine rice.
Ingredients list:
5 tablespoons white sugar
5 tablespoons brown sugar
1 tablespoon sweet soy sauce
1.5 tablespoons salt
1 teaspoon black pepper
2 garlic cloves
fresh large ginger slices to taste
14-20 eggs
2lbs of pork belly
Additional tools:
Large pot
Large pan (or wok)
Spatula
Chopping board
Sharp knife!
Tea kettle (or anything you use to boil water)
Prep:
Peel the ginger and cut out a few thin slices. 3-5 slices depending on how much you like ginger flavor
Slice the pork belly into chunks.
Peel and mince the garlic
Boil some water in the tea kettle and set aside
Boil and peel the eggs and set them aside.
Start with the uncooked eggs, gently place in the pot, add water to a few centimeters over the eggs, cover, and bring the water to boiling.
Once boiling, allow it to continue cooking for 10 mins.
Once cooked, remove the eggs from heat and peel them while keeping them as whole and pristine as possible.
While you're waiting for the eggs to cook, this is a good time to cook the pork belly.
Place the chunked pork belly into the pan/wok and cook/brown the pork until safely cooked. This should take about 18 mins.
Once done, set it aside
Let's begin!
Caramelize the sugar.
Put both the brown and white sugar together into your pan and heat at low-medium until the sugar begins to caramelize. You may need to go to med-high on your range to get the sugar to melt.
Caramelize it completely, but don't overcook it or you might get unwanted bitterness in the final result.
Add the garlic and ginger and allow them to cook for a bit
Add the salt, pepper, and soy sauce
Add the eggs and pork belly
Now add enough of the *hot, nearly boiling* water you set aside to cover all of the ingredients
Continue to cook for about an hour or so to boil down (reduce) the liquid to a dark brown color
All done! Serve on some freshly cooked steamed white jasmine rice. This dish is often cited as tasting even better as leftovers the next day. It reheats very easily on the stove or in the microwave.
Note: I recommend the sweet soy sauce from Lee Kum Kee.
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