Chinese Home Cooking
Braised Pork Belly with Mushrooms and Eggs
Braised Pork Belly with Mushrooms and Eggs is a rich and comforting home-style dish featuring tender pork belly, earthy shiitake mushrooms, crispy fried onions, and hard-boiled eggs simmered in a savory soy-based sauce. Slow cooking allows the ingredients to absorb deep flavor while creating a glossy, aromatic braising liquid perfect for serving with rice.
- Total
- 1 hour
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Chinese Home Cooking
- Method
- Stir-fry
- Total Time
- 1 hour
- Difficulty
- Intermediate
- Main Ingredient
- slabs Pork Belly
About This Recipe
Braised Pork Belly with Mushrooms and Eggs is a rich and comforting home-style dish featuring tender pork belly, earthy shiitake mushrooms, crispy fried onions, and hard-boiled eggs simmered in a savory soy-based sauce. Slow cooking allows the ingredients to absorb deep flavor while creating a glossy, aromatic braising liquid perfect for serving with rice.
Why You'll Love This Recipe
- Uses a steady cooking method that helps the ingredients absorb flavor gradually.
- Breaks the method into manageable steps instead of assuming you already know the technique.
- Good for learning how seasoning and simmering build flavor over time.
- Shows a practical way to cook pork with clear preparation and cooking cues.
- Gives the dish a clear savory and mildly sweet flavor profile without making the method feel complicated.
Ingredients
- 2 slabs Pork Belly
- 12-15 Dried Shiitake Mushrooms
- 2 Onions
- 6 Eggs
- 4 grams Ginger
- 2 stalks Scallions
- 3 tablespoons Light Soy Sauce
- 1 tablespoon Dark Soy Sauce
- 1 tablespoon Rock Sugar
- To taste Salt
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
slabs Pork Belly
Pork brings savory depth and works well with ginger, garlic, soy sauce, vinegar, and vegetables.
Dried Shiitake Mushrooms
This ingredient helps define the flavor, texture, or structure of the dish.
Onions
This ingredient helps define the flavor, texture, or structure of the dish.
Eggs
This ingredient helps define the flavor, texture, or structure of the dish.
Ingredients & Techniques Used in This Recipe
These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.
Sauce
Dark Soy Sauce
Used in small amounts for darker color, gloss, and deeper soy flavor.
Sauce
Light Soy Sauce
The everyday soy sauce for salt, umami, marinades, and stir-fry seasoning.
Ingredient
Shiitake Mushroom
A savory mushroom for soups, braises, dumpling fillings, and stir-fries.
Technique
How to Stir Fry Properly
Learn heat control, ingredient order, sauce timing, and quick wok cooking.
Step-by-Step Instructions
Step 1
Soak the dried shiitake mushrooms in hot water until softened. Reserve the soaking liquid for later use.
Step 2
Place the pork belly in a pot with water, scallions, and ginger. Bring to a boil and simmer for about 15 minutes, skimming off any foam. Remove the pork and reserve the cooking broth.
Step 3
Cut the pork belly into thick bite-sized strips.
Step 4
Finely dice the onions.
Step 5
Boil the eggs until hard-cooked. Transfer them to ice water, peel, and set aside.
Step 6
Roughly chop the soaked mushrooms and strain the mushroom soaking liquid.
Step 7
Heat oil in a wok and slowly fry the diced onions over medium-low heat until golden brown and crispy.
Step 8
Remove the crispy onions and set aside.
Step 9
Using the same wok, add the pork belly and cook slowly until some fat renders out.
Step 10
Add ginger slices and continue stir-frying until fragrant.
Step 11
Cook until the pork develops a light golden color. Remove excess rendered fat if desired.
Step 12
Add the chopped mushrooms and stir-fry for several minutes.
Step 13
Return the crispy onions to the wok and mix well.
Step 14
Add light soy sauce and a small amount of dark soy sauce. Stir until the pork is evenly coated.
Step 15
Cook briefly until the ingredients develop a rich caramel-brown color.
Step 16
Pour in the reserved pork broth and mushroom soaking liquid until the pork is mostly covered.
Step 17
Add scallions, additional ginger, and any preferred whole spices for braising.
Step 18
Add the peeled eggs and rock sugar. Bring to a boil, then reduce to a gentle simmer.
Step 19
Simmer until the sauce has reduced significantly and the flavors are concentrated. Taste and adjust seasoning if needed.
Step 20
Continue reducing the sauce to your preferred consistency.
Step 21
Stir occasionally during braising and turn the eggs occasionally for even coloring.
Cooking Tips
- Frying the onions until crisp adds sweetness and depth to the braising liquid. Strain the mushroom soaking liquid before using to remove any grit while preserving its rich umami flavor. Turning the eggs occasionally during braising helps them develop an even color and absorb more flavor.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Pair it with a quick vegetable stir-fry or a simple pork, chicken, or tofu dish.
- If noodles or rice are included, it can work as a full meal on its own.
Recipe Card
Braised Pork Belly with Mushrooms and Eggs is a rich and comforting home-style dish featuring tender pork belly, earthy shiitake mushrooms, crispy fried onions, and hard-boiled eggs simmered in a savory soy-based sauce. Slow cooking allows the ingredients to absorb deep flavor while creating a glossy, aromatic braising liquid perfect for serving with rice.
Ingredients
- 2 slabs Pork Belly
- 12-15 Dried Shiitake Mushrooms
- 2 Onions
- 6 Eggs
- 4 grams Ginger
- 2 stalks Scallions
- 3 tablespoons Light Soy Sauce
- 1 tablespoon Dark Soy Sauce
- 1 tablespoon Rock Sugar
- To taste Salt
Method
- Soak the dried shiitake mushrooms in hot water until softened. Reserve the soaking liquid for later use.
- Place the pork belly in a pot with water, scallions, and ginger. Bring to a boil and simmer for about 15 minutes, skimming off any foam. Remove the pork and reserve the cooking broth.
- Cut the pork belly into thick bite-sized strips.
- Finely dice the onions.
- Boil the eggs until hard-cooked. Transfer them to ice water, peel, and set aside.
- Roughly chop the soaked mushrooms and strain the mushroom soaking liquid.
- Heat oil in a wok and slowly fry the diced onions over medium-low heat until golden brown and crispy.
- Remove the crispy onions and set aside.
- Using the same wok, add the pork belly and cook slowly until some fat renders out.
- Add ginger slices and continue stir-frying until fragrant.
- Cook until the pork develops a light golden color. Remove excess rendered fat if desired.
- Add the chopped mushrooms and stir-fry for several minutes.
- Return the crispy onions to the wok and mix well.
- Add light soy sauce and a small amount of dark soy sauce. Stir until the pork is evenly coated.
- Cook briefly until the ingredients develop a rich caramel-brown color.
- Pour in the reserved pork broth and mushroom soaking liquid until the pork is mostly covered.
- Add scallions, additional ginger, and any preferred whole spices for braising.
- Add the peeled eggs and rock sugar. Bring to a boil, then reduce to a gentle simmer.
- Simmer until the sauce has reduced significantly and the flavors are concentrated. Taste and adjust seasoning if needed.
- Continue reducing the sauce to your preferred consistency.
- Stir occasionally during braising and turn the eggs occasionally for even coloring.
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