Braised Pork & Eggs
Braised Pork & Eggs
Ingredients
- 1 tablespoon oil
- 1/4 cup white sugar
- 1 clove garlic, smashed
- 1 lb ground pork
- 120 ml Wan Ja Shan Vegetarian Oyster Sauce
- 22 hard-boiled eggs
- 1 tablespoon rice wine
- 80 ml Wan Ja Shan Soy Sauce
- 2 tablespoons red rock sugar
- 150 ml water
- 1 green onion
Instructions
- 1
Ensure the ground pork is ready beforehand, as there is a small window to add it to the caramel.
⏱️ 5 min
- 2
Heat 1 tablespoon of oil in a pot over medium heat. Add 1/4 cup of white sugar and cook until it turns into a deep amber caramel color. Carefully watch the caramel to prevent it from burning.
⏱️ 5 min
- 3
Immediately add 1 lb of ground pork to the pot. Allow the pork to caramelize and brown without stirring initially.
⏱️ 5 min
- 4
Once the pork has caramelized, stir it. Add 1 smashed clove of garlic and continue to stir until the pork is fully cooked.
⏱️ 5 min
- 5
Add 120 ml of Wan Ja Shan Vegetarian Oyster Sauce and mix well to combine with the pork.
⏱️ 2 min
- 6
Place the 22 hard-boiled eggs into the pot and gently stir them to coat evenly with the sauce.
⏱️ 3 min
- 7
Add 80 ml of Wan Ja Shan Soy Sauce, 2 tablespoons of red rock sugar, 1 tablespoon of rice wine, and 150 ml of water. Mix all ingredients well.
⏱️ 3 min
- 8
Add 1 green onion to the pot.
⏱️ 1 min
- 9
Cover the pot and simmer on low heat for 2 hours.
⏱️ 120 min
- 10
During the 2-hour simmering period, carefully flip and stir the eggs a few times to ensure the pork and eggs are evenly colored and flavored. If the liquid level becomes too low, add a little more water as needed.
- 11
After simmering for 2 hours, turn off the heat and allow the dish to rest overnight (approximately 12 hours).
⏱️ 720 min
- 12
The next day, bring the dish to a gentle simmer for 30 minutes before serving.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Pork & Eggs
- 1 tablespoon oil
- 1/4 cup white sugar
- 1 clove garlic, smashed
- 1 lb ground pork
- 120 ml Wan Ja Shan Vegetarian Oyster Sauce
- 22 hard-boiled eggs
- 1 tablespoon rice wine
- 80 ml Wan Ja Shan Soy Sauce
- 2 tablespoons red rock sugar
- 150 ml water
- 1 green onion
Instructions
- 1
Ensure the ground pork is ready beforehand, as there is a small window to add it to the caramel.
⏱️ 5 min - 2
Heat 1 tablespoon of oil in a pot over medium heat. Add 1/4 cup of white sugar and cook until it turns into a deep amber caramel color. Carefully watch the caramel to prevent it from burning.
⏱️ 5 min - 3
Immediately add 1 lb of ground pork to the pot. Allow the pork to caramelize and brown without stirring initially.
⏱️ 5 min - 4
Once the pork has caramelized, stir it. Add 1 smashed clove of garlic and continue to stir until the pork is fully cooked.
⏱️ 5 min - 5
Add 120 ml of Wan Ja Shan Vegetarian Oyster Sauce and mix well to combine with the pork.
⏱️ 2 min - 6
Place the 22 hard-boiled eggs into the pot and gently stir them to coat evenly with the sauce.
⏱️ 3 min - 7
Add 80 ml of Wan Ja Shan Soy Sauce, 2 tablespoons of red rock sugar, 1 tablespoon of rice wine, and 150 ml of water. Mix all ingredients well.
⏱️ 3 min - 8
Add 1 green onion to the pot.
⏱️ 1 min - 9
Cover the pot and simmer on low heat for 2 hours.
⏱️ 120 min - 10
During the 2-hour simmering period, carefully flip and stir the eggs a few times to ensure the pork and eggs are evenly colored and flavored. If the liquid level becomes too low, add a little more water as needed.
- 11
After simmering for 2 hours, turn off the heat and allow the dish to rest overnight (approximately 12 hours).
⏱️ 720 min - 12
The next day, bring the dish to a gentle simmer for 30 minutes before serving.
⏱️ 30 min