Many years ago when we were living in the small oilfield town of Macaé, Brazil, one of my close neighbors was a Singaporean woman named Millie. Our girls were about the same ages and we hit it off immediately over a love of cooking. Millie only had to make this dish once and I was hooked!
Sadly, I don’t think I ever got her recipe, or perhaps I misplaced it because I distinctly remember making it way back then.
Once the internet became a thing, I would occasionally search for soy sauce pork with eggs. I always thought of it as a Singaporean dish, and I really didn’t remember what Millie called it, which made it tricky to find online. None of the recipes I found seem quite right. Whether that was my faulty memory is up for debate.
I finally decided I was just going have to do a mash up of several to make what I did remember. But at least with all the research, I now know what to call it.
Braised Soy Sauce Pork with Eggs
The easiest way to slice the pork into very thin pieces is to freeze the pork loin first. Take it out to thaw and use a sharp knife to slice it as thinly as you can while it’s still quite frozen.Ingredients
For the marinade:
4 tablespoons dark soy sauce
2 tablespoon light soy sauce
2 tablespoon Shaoxing wine
For the braised pork:
2 lbs or 900g pork loin
10 cloves garlic
1 thumb-sized piece ginger
1 tablespoon canola or other light oil
3 star anise
2 to 3 whole cloves
2 sticks cinnamon, 3 inches in length
1 teaspoon black (or mixed) peppercorns
1 teaspoon Chinese 5 spice powder
4 tablespoons dark soy sauce
2 tablespoons light soy sauce
2 tablespoons sugar
1 tablespoon oil
2 cups or 480ml water
6 hard-boiled eggs
Optional to thicken sauce:
2 tablespoons cornstarch
To serve:
Steamed rice
Green onion tops for garnish
Method
Use a sharp knife to cut your pork into thin slices. (See tip above the ingredients list.)
In a large bowl, mix the marinade ingredients: dark soy sauce, light soy sauce and Shaoxing wine. Pile the pork in and use your clean hands to turn the slices in the marinade until they are all well coated.
Cover the bowl with cling film and pop it in the refrigerator for about 30 minutes.
Meanwhile crush and roughly chop the cloves of garlic and peel and mince the ginger. I also find it helpful to measure out the other liquid ingredients into a measuring cup or bowl so I can pour it in all at once when needed.
In a heavy based pot, heat up the cooking oil. Add the star anise, cinnamon sticks, peppercorns, and five-spice powder. Fry till fragrant, about 2-3 minutes. Add in the garlic and ginger and fry for a few more minutes.
Turn the heat up to high and add the marinated pork and any marinating liquid that wasn’t absorbed by the meat. Cook for about 5 minutes, stirring regularly.
Add dark soy, light soy and sugar.
Add 2 cups or 480ml of water. Mix well and bring to a slow boil.
Braise, covered, for another 20 minutes more or until pork is tender. If your eggs aren't deep enough, you will want to turn then halfway through to get proper color on all sides.
If desired, you can thicken the sauce with 2 tablespoons of cornstarch thinned with a couple of tablespoons of cold water. Remove the eggs from the pot with a slotted spoon, so you don’t break them up by stirring.
Serve with steamed rice. Enjoy!
Today is National Egg Day so this month our Foodie Extravaganza celebration is all about eggs. Many thanks to our host, Karen from Karen's Kitchen Stories.
Check out everyone's recipes with eggs:
- Baked Scotch Eggs from Making Miracles
- Balaleet (Emirati Sweet Vermicelli and Egg Omelet) from Tara's Multicultural Table
- Country Biscuit Breakfast (Copycat) from Palatable Pastime
- Pathare Prabhu Style Egg Drop Curry from Sneha's Recipe
- Smoky Honey Chili & Paprika Deviled Eggs from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Sourdough Waffles and Eggs from A Day in the Life on the Farm
- Soy Braised Pork with Eggs from Food Lust People Love
- Spanish Tortilla from Karen's Kitchen Stories
- Umami Egg Salad on Homemade Sourdough from Culinary Adventures with Camilla
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