The traditional way to cook Chinese Pork is to fry it because it is very Chinese. I have been doing a lot of experimenting for Chinese food and I have found out that it is better to cook it using the dry method (no water). The dry method is done by searing the meat at a high temperature. Then it is placed in a pan with some oil and the meat juices (which can be obtained by deglazing the pan with some water) is used to add flavor. The meat is then finished by adding the rest of the ingredients one by one and stir them in the pan, thus the flavors of the different ingredients combine with the dry seared pork.
Caramelized pork is one of those dishes that actually gets better as it sits longer in the pan. It’s not super important to cook the pork completely through, but you should still make sure to turn the pork halfway through. And you’ll need to find a pan that is very high and wide. Any high-sided pan will do the trick, so long as it’s high off the counter and wide enough to fit the pork. The key is to caramelize the pork well and at a high heat, where the sugar in the pork will melt and brown and turn the pork into a sweet and caramelized sauce.
Heating sugar or molasses in a large saucepan until it caramelizes, then stirring in salt and vinegar, then cooking the mixture over low heat until the brown sugar caramelizes, and then gently stirring in the pork, egg, and sauce, and finally cooking over low heat until the eggs are cooked through and the sauce has thickened. The final food is not only delicious but is considered a distinctively Chinese dish. This is a dish that I have made on several occasions and it is always a favorite with my family.
In Asia, particularly in China, Vietnam, and Cambodia, Chinese Caramelized Pork with Eggs is extremely popular. Pork is gently simmered until it becomes a caramel color and the flesh is soft, allowing the flavors to blend a bit better.
|6 eggs, hard boiled (peel)|
|1 tablespoon of liquid|
|sugar (one spoonful)|
|2 quarts water|
|3 garlic cloves, minced|
|a quarter cup of fish sauce|
|a quarter cup of sugar|
|1 tablespoon soy sauce, dark and sweet (dragon brand)|
|1 teaspoon sodium chloride|
|anise 2 stars|
|1 coconut juice can (not coconut milk)|
|black pepper, 1/2 teaspoon|
|1 1/2 pound pork belly, chunked|
Cooking instructions for Chinese Caramelized Pork with Eggs
- 1 T water, dark soy sauce, and sugar caramelized in a medium size skillet until golden brown, stirring constantly, then add meat.
- Mix until both sides are golden brown (make sure you do it on low heat at this point or the meat will burn from the caramelized sugar)
- After that, add 2 cups water, star anise, garlic, fish sauce, sugar, and coconut juice, and mix thoroughly.
- Cook for at least 30 minutes on low heat, stirring occasionally to avoid burning the bottom of the pan.
- And the meat is fully cooked.
- Finally, add the egg and black pepper and continue to cook until the pig flesh is cooked.
Serve immediately over rice.
Homemade Chinese Pot Stickers is a related recipe.
daily value in percent
9 g (3 %) total carbohydrate
Cholesterol 196 mg (65%).
60g 77 percent total fat
Saturated Fat 32g (160%) Saturated Fat 32g (160%) Saturated Fat 32
2 g dietary fiber (7% of total)
87g 174 percent protein
218 percent sodium 5004mg
6 g sugars (12% sugar)
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The best way to cook pork is by caramelizing it. This is a cooking technique that produces a sweet and savory dish that is so good that it’s hard to stop eating. The trick is to use high heat and sugar, or caramel, to cook the pork, which creates a delicious sauce that drips into the dish and gives the meat a sweet and spicy flavor.. Read more about braised pork belly with egg and let us know what you think.
Frequently Asked Questions
How do you make caramelized pork and eggs?
I am not sure what you mean by caramelized pork and eggs.
How do you cook braised pork with eggs?
Braised pork with eggs is a dish that consists of braised pork, scrambled eggs, and fried shallots.
Where did thit kho come from?
Thit kho is a Vietnamese dish that consists of shrimp, pork, and rice noodles.