Taiwanese Comba ( pork belly with egg ). Halve egg, then arrange pork, bok choy, and egg halves in serving bowls over a bed of rice. There's another variation that uses ground pork instead of pork belly. Making lu rou fan in a clay pot or regular saucepan on the stove Traditionally, you can add cooked eggs to the pot along with the pork and make soy eggs, but I don't like the overcooked egg yolks.

Braised pork belly is a typical Taiwanese home cooked dish and is a B-grade cuisine that can be found in restaurants or street stalls everywhere in Taiwan. Gua Bao or Taiwanese pork belly bun is one of the most popular food in Taiwan. As a big Taiwan food fan, I always want to reproduce them at home. You can have Taiwanese Comba ( pork belly with egg ) using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Taiwanese Comba ( pork belly with egg )

It's 3 tbsp of oil.
Prepare 500 grams of pork belly, skin removed and slice 1-2 cm thick.
Prepare 3 clove of garlic.
You need 1/4 cup of oyster sauce.
It's 1/4 cup of soy sauce.
You need 1/3 cup of rice wine.
Prepare 1/2 cup of water.
It's of granulated sugar.
Prepare of black pepper.

Previously, you must have read taiwanese minced pork over rice (lu rou fan) and taiwanese peppercorn chicken. Taiwanese Minced Pork served over rice - classic comfort food made gluten free. A one skillet dish that's easy to make and full of flavour. This dish is based on one of Taiwan's most loved comfort foods, though I've adapted it using more common kitchen ingredients.

Taiwanese Comba ( pork belly with egg ) step by step

Heat up oil in the pan. Stir fry pork until golden brown. Remove the meat and discards the oil..
Put a little of oil and sautee the garlic until golden brown not burnt. Put the pork back and stir. Add oyster sauce and soy sauce cook for 1 minute. Then add the rice wine and water. Let it boil. Stir occasionally..
Add your sugar ( I like my sauce a little bit sweet. It's up to you how much sugar you will put. ) and pepper. I didn't put salt because the oyster and soy sauce is already salty for my taste. The best thing you can do is taste it before adding the salt. Simmer until tender..
You can put hard boiled egg 5 minutes before turning of the heat so the sauce will stick a little bit to the egg. Enjoy..

Spoon the pork belly mixture generously over hot steamed rice, with a little sprinkle of ground white pepper to serve. Otherwise, once cool, the pork belly mixture can be divided into airtight containers and frozen until needed. Note. • Most Taiwanese stews are cooked on the stovetop because ovens. Serve the tender pork belly morsels and boiled eggs with a light vegetable, like bok choy. Smack the spring onion and ginger gently with the flat side of a cleaver or a rolling pin to loosen their fibers.