Taiwanese Comba ( pork belly with egg ) – a delicious recipe with oil, clove garlic, oyster sauce, soy sauce, rice wine, water. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Heat up oil in the pan.
2
Stir fry pork until golden brown.
3
Remove the meat and discards the oil.
4
Put a little of oil and sautee the garlic until golden brown not burnt.
5
Put the pork back and stir.
6
Add oyster sauce and soy sauce cook for 1 minute.
7
Then add the rice wine and water.
8
Let it boil.
9
Stir occasionally.
10
Add your sugar ( I like my sauce a little bit sweet.
11
It's up to you how much sugar you will put. )
12
and pepper.
13
I didn't put salt because the oyster and soy sauce is already salty for my taste.
14
The best thing you can do is taste it before adding the salt.
15
Simmer until tender.
16
You can put hard boiled egg 5 minutes before turning of the heat so the sauce will stick a little bit to the egg.
17
Enjoy.
469
kcal
Calories
29
g
Fat
14
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 tbsp oil, 500 grams pork belly, skin removed and slice 1-2 cm thick, 3 clove garlic, 1/4 cup oyster sauce, and more.
Yes, Taiwanese Comba ( pork belly with egg ) falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
