How to make it

1. Cut the pork belly into 3 portions evenly. Put them in boiling water for 2 minutes. Drain and set aside. Blanch the spinach, set it aside as well. Cook the pearl rice and set aside.

2. Heat the wok with oil, place the pork belly skin-side down and pan-fry over medium heat until golden colour. Flip and pan-fry the other side.
3. Place the sliced ginger and scallion to the wok. Add the seasonings and boil over high heat. Reduce the heat to low and simmer for about 40 minutes until the pork belly is tender. Take out and slice the pork belly (about 5mm thick each). Place the pork slices, blanched spinach, and a halved soft-boiled egg on top of the cooked rice. 

4. Remove the oil layer from the remaining sauce, pour the sauce over the rice and serve.

5. Nutrition Value :

   • Pork and eggs are both good sources of protein. Protein is a vital nutrient for cell structure, body tissue composition, muscle synthesis, and healthy growth in children.

   • You can also choose leaner pork shoulder but as a substitute for pork belly.

    

   Nutrition Facts Per Serving :

   • Calories 688 kcal

   • Protein 14g

   • Sodium 646mg

   Nutrition information is provided by Nutritionist Arlene-Frances Wu