Easy and Delicious "Wok-fried Pork Belly and Eggs" Recipe

This recipe for "Wok-fried Pork Belly and Egg" has a rich flavor with a melt-in-your-mouth texture that will keep your chopsticks going. Crisp onions add an accent.

Material ( For 2 persons )
pork belly	150g (5.29oz)
onion (edible plant, Allium cepa)	1/4 of a piece
egg	two (objects)
Chinese soup stock, soy sauce	1 teaspoon
sake, sugar, oyster sauce, potato starch	1 tablespoon

This recipe for "Wok-fried Pork Belly and Egg" has a rich flavor with a melt-in-your-mouth texture that will keep your chopsticks going. Crisp onions add an accent.

Wok-fried Pork Belly and Egg

Ingredients (for 2 servings)

150 g pork belly
1/4 onion
2 eggs
1 teaspoon Chinese soup stock and soy sauce
1 tablespoon sake, sugar, oyster sauce, potato starch

Directions

Cut pork belly into 4-5 cm pieces and slice onion thinly. In a container, combine Chinese soup stock, soy sauce, sake, sugar, oyster sauce, and potato starch to make sauce.


Break an egg into the container and fry it in a hot frying pan with a thin layer of oil. Once the eggs are half-cooked, remove them to a plate.



Saute pork belly and onions in a pan and add sauce when meat changes color.


When the sauce is well blended, add the eggs and mix briefly to complete the dish.

How does it taste?

The crispy onions add an accent to the double melt-in-your-mouth texture of pork belly and egg. The onions are perfectly balanced with the meat and egg.


The rich, thick Chinese flavor makes the rice go down a treat! This recipe can be made in no time, so it is recommended for days when you are short on time.