Hong Bak (Nyonya Stewed Pork with Eggs)

Tested Recipe with Slight Adjustment Adapted from Peranakan Cuisine “Baba Nyonya Culture Dishes

Hong Bak (Nyonya Stewed Pork with Eggs)


1 kg pork belly with skin

6 hard-boiled eggs

1 litre water


4 star anise

1 cinnamon

2 lemongrass (white part only, flattened)

50g galangal (flattened)


3 tbsp dark soy sauce

2 stems spring onion

60g chopped garlic

80g chopped shallots

20g rock sugar

1 tsp salt


Some shredded spring onion and red chillies

Preparation Instructions:

  1. Cook pork belly in the boiling water for 15 minutes, dish out, and rinse under cool water. Cut into thick pieces.
  2. Add water in a pot, put in all spices and seasoning, bring to boil. Add in pork belly pieces, covered, and simmer at low heat for 30 minutes.
  3. Put in eggs, continue simmer for approximately 45 minutes, or 1 hour until the pork belly pieces are tender and the flavour has been absorbed, or the gravy is thicken. Dish out, garnish with some shredded spring onion and red chillies. Serve hot.

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