15-Min Crispy Pork Belly with Soft-Boiled Egg
Sear store-bought pork belly until the skin shatters and the meat stays juicy, then plate with a jammy boiled egg. Authentically Cantonese, weeknight-fast.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 lb pork belly, skin-on
- 2 whole eggs
- 1 tbsp soy sauce
- 1 tbsp shaoxing wine or dry sherry
- 2 tbsp ginger, sliced into coins
- 2 whole scallions, chopped
Instructions
- 1
Bring a pot of water to a boil. Add eggs and simmer for 6 minutes until whites set but yolks stay jammy.
- 2
While eggs cook, pat pork belly dry with paper towels. Season generously with salt and pepper on all sides.
- 3
Heat a heavy skillet over medium-high until very hot, ~90 seconds. Place pork skin-side down and sear without moving for 4 minutes until skin shatters and turns golden.
- 4
Flip pork, add ginger, soy sauce, and shaoxing wine. Sear meat side 2 minutes until browned, shaking the pan occasionally.
- 5
Transfer pork to a cutting board. Slice into bite-sized pieces; discard ginger coins.
- 6
Peel cooled eggs and halve them. Plate pork alongside eggs, drizzle with pan juices, and scatter scallions on top.
Tools you’ll need
- medium pot
- 12-inch heavy skillet (cast iron or stainless steel)
- paper towels
- cutting board
- chef's knife
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