2 cups Five-flower pork (pork belly), blanched, rinsed and cut into one-inch pieces

4 eggs, hard boiled, shelled and coated with dark soy sauce

4 cups water

4 teaspoons Thin soy sauce

4 tablespoons Dark soy sauce

1 teaspoon Fish sauce

1 tablespoon sugar

½ teaspoon black pepper

dash of salt

1 tablespoon Pickled garlic, thin sliced

½ tablespoon Garlic, thin sliced

1 tablespoon Cilantro roots or stems

2 tablespoons Cilantro leaves


1. Heat water, add five-flower pork, pickled garlic, garlic, cilantro roots and bring to boil.

2. Season with thin soy sauce, dark soy sauce, sugar, black pepper and a dash of salt to taste.

3. Cook in a well-lidded pot over medium heat for 1 1/2 hour or until pork is tender.

4. Add soy-colored boiled eggs, close off lid, and continue to simmer for another 20 -25 minutes.

5. Sprinkle with cilantro leaves and serve.

See more: Appetizer, Chinese, Dinner, Eggs/Dairy, Slow Cook

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