Chinese pork stew with eggs is a comforting soy-braised dish scented with star anise and cinnamon. This version keeps all the rich flavor while using a microwave for set-and-forget convenience—perfect for busy weeknights.
Ingredients
- 6 hard-boiled eggs, shelled
- 300 g pork, cut into bite-size pieces
- 8 pieces fried diced bean curd (fried tofu cubes)
- 2 coriander roots, pounded
- 5 cloves garlic, pounded
- 15 peppercorns, crushed
- 1 star anise
- 1 cinnamon stick (about 2 cm)
- 2 Tbsp cooking oil
- 3 Tbsp palm sugar or brown sugar
- 2 tsp salt
- 2 Tbsp fish sauce
- 2 Tbsp black soy sauce
- 1½ cups water
Equipment
- 4-quart (≈3.8 L) microwave-safe container with lid
- Microwave (High: 600–700 W; Low: ~90 W)
Step-by-Step Instructions
- Sauté aromatics: In the microwave-safe container, add oil, coriander roots, garlic, peppercorns, star anise, and the cinnamon stick. Microwave uncovered on High (600–700 W) for 2 minutes until fragrant.
- Coat the pork: Stir in the pork to coat with the aromatic oil.
- Build the stew: Add the hard-boiled eggs, fried tofu, and water. Season with sugar, salt, fish sauce, and black soy sauce. Stir well to dissolve the sugar.
- Initial cook: Cover and microwave on High for 8 minutes.
- Low & slow: Reduce power to Low (about 90 W) and cook for 1½ hours. During this time, reposition or turn the eggs twice so they color evenly.
- Rest & serve: Let the stew stand covered for 5–10 minutes to settle. Serve hot over jasmine rice.
Tips & Notes
- Sugar swap: Palm sugar gives classic caramel depth; brown sugar works well in a pinch.
- Egg color: Turning the eggs exposes fresh surfaces to the soy broth for a uniform bronzed look.
- Salt balance: Black soy sauce is mellow but dark; adjust fish sauce or salt to taste at the end.
- Make-ahead: Flavors deepen overnight. Chill up to 3 days; reheat gently until steaming.
Serving Ideas
Pair with steamed jasmine rice, quick-pickled chilies, and blanched greens. The soy-spiced broth is excellent spooned over rice.
Stovetop Alternative
- Sauté aromatics in oil over medium heat until fragrant.
- Add pork; stir 1–2 minutes. Add eggs, tofu, water, sugar, salt, fish sauce, and black soy sauce.
- Bring to a gentle simmer, then cover and cook on low for 60–75 minutes, turning eggs occasionally.
