Bazi Meat (Braised Pork Belly
Eggs and Peppers)
This Bazi Meat recipe delivers melt-in-your-mouth braised pork belly, savory braised eggs, and blistered green peppers. The ultimate comfort food over rice.
Particularly popular among younger generations seeking hearty, homemade meals without complicated techniques, this straightforward take on braised pork belly requires no initial cooking oil. By rendering the fat directly from the pork, the dish achieves a rich, luxurious texture that is fatty but never greasy. The addition of blistered green peppers and golden-fried hard-boiled eggs creates a perfectly balanced and deeply savory meal.
Ingredients
- 500 g pork belly
- 2–4 whole hard-boiled eggs
- 2–3 whole green peppers
- 1 stalk green onion
- 3–5 whole dried chilies
- 1–2 whole star anise
- 1 piece cinnamon stick
- 2 leaves bay leaf
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp yellow bean paste
- 15 g rock sugar
- 500 ml hot water
- 1 tbsp cooking oil
Instructions
- 1Fry the pork belly
Place the pork belly slices directly into a non-stick pan without adding any oil. Fry over medium heat until both sides are golden brown, then remove them from the pan and set aside.
Tip: Rendering the fat out of the pork belly first ensures the meat is crispy and not overly greasy. - 2Fry the eggs
Using the rendered fat left in the pan from the pork belly, add the hard-boiled eggs. Fry them, turning occasionally, until the surfaces develop a golden brown, slightly blistered crust.
Tip: Frying the eggs this way helps them absorb the braising sauce much better later. - 3Blister the green peppers
In the same pan, add the green peppers. Pan-fry them until the skins are slightly charred and blistered, then remove and set aside to be added later.
Tip: Blistering the peppers gives them a nice smoky flavor and a tender texture. - 4Sauté the aromatics
Heat a small amount of oil in a clean pan. Add green onions, dried chilies, star anise, cinnamon, and bay leaf. Stir-fry over medium heat until the mixture is fragrant.
Tip: Do not burn the spices; stir constantly so the oil absorbs the flavors evenly. - 5Combine and season
Add the previously fried pork belly slices back into the pan with the aromatics. Stir in light soy sauce, dark soy sauce, oyster sauce, and yellow bean paste, tossing everything to coat the meat evenly.
Tip: Use dark soy sauce mainly for color and light soy sauce for saltiness. - 6Braise the dish
Pour in enough hot water to cover the ingredients, then add the fried hard-boiled eggs and rock sugar. Cover the pan and simmer over medium-low heat for 40 minutes.
Tip: Using hot water instead of cold keeps the meat tender and prevents it from toughening up. - 7Simmer with green peppers
Add the previously fried green peppers into the pan with the braised pork belly and eggs. Simmer everything together over medium-low heat for another 10 minutes to allow the flavors of the sauce to infuse into the peppers and complete the dish.
Tip: The green peppers should be soft but not falling apart, absorbing the savory braising liquid perfectly.
