Pork Belly Done Right Without Grease! A Staple for Foodies' Family Feasts: Egg Braised Pork

Egg braised pork was a regular dish at my grandmother’s home during weekly dinner gatherings. Growing up, I didn’t like eggs, but this dish could make me break that rule—but only on the condition that I mash up the egg yolk and mix it with rice. Using the tip of chopsticks, I’d precisely insert them into the slits made on the sides of the boiled eggs, twist in opposite directions, and perfectly split the egg in half in the bowl. I'd scoop out the yolk, mash it thoroughly, then drizzle pork sauce over it, stirring clockwise a few times to create my exclusive egg-yolk pork sauce rice. This little ritual ran throughout my childhood. After my grandmother’s home was demolished, this dish appeared far less often. As I grew older, I stopped mashing up egg yolks altogether. However, after having kids, many of my childhood memories were revived, and suddenly, I remembered this dish. For this attempt, I used Mipo Madam Premium Rice Wine Sauce. When pouring in the rice wine to braise, a light, delicate aroma of glutinous rice filled the kitchen, rekindling memories of my mom boiling poached eggs in fermented rice wine. After cooking, there was no lingering sharpness that’s often found in dishes braised with cooking wine or beer. Instead, the dish was imbued with a rich fragrance of rice combined with meat. This was my first time cooking braised pork. Even the picky "official" in our household, who initially felt apprehensive about the potential greasiness, gave this dish a glowing review for being "delicious and not at all greasy" post-cooking!