Directions

To Prepare Braised Pork with Tiger Skin Eggs

1. Wash eggs and place in a saucepan and fill with water enough to cover the eggs and boil until cooked. Remove the eggs and soak them in cold water for a few mins before cracking and peeling the shell off.
2. In another medium pot, heat up oil to half the pot until about 70% hot then slide in the peeled eggs. Fry until the eggs’ skin turns slightly brown with creases. Remove and place onto paper towel to drain off excess oil.
3. Cut pork belly into 1”x1” chunks and blanch in a pot of boiling water to remove scum. Drain well.
4. Heat up a frying pan with 1 tbsp of cold oil and fry the rock sugar until it starts to caramelize. Add in the blanched pork belly and fry for 3 mins. *Beware of oil spitting from the pan*
5. Add in salt and light soy sauce, and fry for 5 mins. Pour in the cooking wine, spring onions and ginger. Continue to fry for a few mins.
6. Pour in about 150ml of the water that was used to blanch the meat eatlier and cook for a while. Cover and simmer at low heat for about 30 mins.
7. Toss in the fried eggs and continue cooking for a few more minutes until the sauce thickens up.
8. Serve with hot rice.