Day 4 of 42 Postpartum Nutrition Meal Series

Ginger-Braised Pork Belly with Eggs

A sweet, savory, ginger-rich dish that pairs perfectly with earthy and bitter TCM postpartum herbal soups.

Ingredients

• 1–1½ lbs center-cut pork belly, cut into 1-inch chunks

• ½ cup dark brown sugar

• ½ cup soy sauce or tamari

• 1 tbsp fish sauce

• 2 tbsp Chinese black vinegar or red rice wine

• 1 oz fresh ginger, julienned

• 4-6 whole jujubes sliced

• 2 bay leaves

• 6–8 whole cloves

• 1 cinnamon stick

• 2 star anise

• Coconut water (preferred) or water, enough to cover

• 4–6 eggs, boiled for 8 minutes and peeled

• Sea salt and black pepper, to taste

• Green onions and extra ginger, for garnish

Directions

1. Blanch: Boil pork belly for 10 minutes. Drain and rinse thoroughly.

2. Braise: Add pork, sugar, soy sauce, fish sauce, vinegar or rice wine, ginger, and spices to a pot. Cover with coconut water or water.

3. Simmer: Cook gently, partially uncovered, for 45–60 minutes until tender and the liquid reduces. Fattier cuts cook faster; meatier cuts may take longer.

4. Add eggs: During the final 15 minutes, add peeled boiled eggs and turn occasionally to coat.

5. Serve: Season to taste and garnish with black pepper, green onions, and ginger. Serve with rice and blanched greens.

Chef Lando Tip: Save the braising liquid to pour over rice! Vitamin B1 (thiamine) is water-soluble, so some of it transfers into the cooking liquid.

The sweetness and richness of this dish help balance the bitterness of traditional postpartum herbal soups.