Hokkien Hong Bak (福建封肉)
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A traditional Hokkien braised pork belly dish with hard-boiled eggs, aromatics, warm spices, and a savory-sweet soy-based sauce. The pork is simmered until tender and deeply infused with flavor, traditionally served with white rice.
- Time
- 80 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, eggs, soy, shellfish, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Main ingredients
- 200 g
- 40 g
- 80 g
- 10 g
- 3 g
- 2 g
- 13 g
- 15 g
- 500 g
Marinade
- 30 g
- 18 g
Seasoning
- 15 g
- 15 g
Weights are estimates. Together, the ingredients weigh about 1.01 kg before cooking, which is about 255 g per serving.
Steps
Marinate the pork belly with 2 tablespoons soy sauce and 1 tablespoon oyster sauce. The source does not specify a marinating duration.
Place the marinated pork belly, hard-boiled eggs, whole garlic bulb, shallots, ginger slices, cinnamon stick, star anise, rock sugar, and Shaoxing wine in a pot.
Pour in enough hot water to cover the pork belly.
Bring the liquid to a boil.
Reduce the heat to low and simmer for 45–60 minutes, until the pork belly is tender and flavorful.
Season with soy sauce and dark soy sauce. The source does not specify quantities or exactly when during cooking to add these seasonings.
Notes
The source does not specify the number of eggs, the quantities of the seasoning soy sauce and dark soy sauce, or the marinating time. Serve with white rice, as suggested in the description.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1181
- Protein
- 27 g
- Carbs
- 13 g
- Fat
- 109 g
- Fiber
- 2 g
Where the calories come from
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