How to make sweet pork with eggs

sweet pork hmong

sweet pork hmong  sweet pork hmong

Sweet pork is a very popular dish at Hmong family gatherings.  This is a popular dish in Asian countries such as China, Vietnam, and the Phillippines.  I will show you how I make my version of sweet pork.  It's very simple and easy! We call this in Hmong nqaj qaab zib or nqaij qab zib

I'll be very straight forward and honest, no one was willing to teach me this recipe.  Everytime I asked someone to show me how they made this dish, they would tell me it was very hard and complicated or they would tell me only half of the recipe.  So for many years, I experimented and tried different ways. I felt really bad asking for other people's recipes because some people don't want to give it away.  That's okay, I respect that.  So I went on my own food journey and tried making sweet pork.  I failed miserably many, many times.  The first time I made it, I put too much sugar and it came out like candied bacon. Hahaha!  The second time I  made it, it was way too salty.  The third time I made it, it tasted great but had no caramel color, it looked like boiled pork only.  As the story goes, many pounds of pork belly, sugar, and soy sauce later .... I finally resulted in this recipe which I use whenever I get a sweet pork craving.  Haha, do let me know what you think and if you have any suggestions how you make it. I'm very interested to know how you make your sweet pork recipe!

Sweet Pork Ingredients:

  • 4 cups pork belly, sliced
  • 7 eggs
  • 1/2 cup soy sauce
  • 1 tbsp oyster sauce
  • 3-5 pieces of star anise
  • 1 tbsp garlic, chopped
  • 1 thumb ginger, sliced thin
  • 1/2 cup brown sugar, packed tight
  • water, lots of it
  • 1 tbsp oil
  • additional soy sauce for browning eggs
  1. Marinate the pork belly in soy sauce and oyster sauce. Set aside.
  2. Boil the eggs. Then remove the eggshell when done.
  3. In a large pot, add oil.  Add the garlic and ginger. Stir until brown.  Add the brown sugar.
  4. When the sugar is melted, add the pork belly marinade including juices and all.
  5. Stir for a few minutes until the pork gets slightly white.  Then add 4 cups water or more  until the pork is all covered.
  6. Cook for 1 hour or more.  For more tender pork, keep adding water and cook 2 hrs or longer.  You can add the star anise at any time.
  7. The water will evaporate.  When it reaches the thickness you like, remove from heat and serve.

Remember, you can always adjust the taste by adding water, increasing or decreasing the amount of sugar or soy sauce!

I hope you enjoy this recipe. Please leave me a comment if you try it or have any questions!


I made the sweet pork and it was amazing. My family loved it! Lol, and they thought I didn't know how to cook. But the eggs bugged me. How should they taste like?

They should taste like normal hard boiled eggs. If they taste like rubber, they cooked too long.

Hi! Thank you for sharing this wonderful and easy recipe! I was wondering if we are to soak the eggs overnight, do we just soak it in soy sauce? Or is there a special way of doing it? Thanks!

Yes you can soak it overnight in soy sauce

I absolutely love this recipe...I made it my husband's side of the family for Thanksgiving & Xmas. Also for my side of the family for our Xmas get together. Yeah, I just never get tired of sweet pork with eggs!! Thanks!! 

Super! Thanks for commenting! Happy you enjoyed it

Hi, I enjoy your page and your recipes very much!! Anyway, I have just a quick question. When do I add the boiled eggs? Right away after I add in the water or after everything's been sitting for an hour?? Thanks!

For me, I add it towards the end of cooking.  If you cook it really long, the yolk sometimes turns green and the white part gets rubbery.  That's just my opinion. You can try experimenting and see how you like them.

Loved the recipe you have on here. It's simple and easy to follow. I used less soy sauce, and since I only had light brown sugar, I doubled the amount it called for. It still turned out great. Thanks again for the easy to follow recipe. Can't wait to try out the chicken feet recipe among others.   

Thanks for the recipe. I just cooked it today but with white sugar and it came out just as good as yours.

Wow Thank you a lot Annie! I recently have been married to the youngest boy, and what say youngest boy in hmong tradition mean live with parent in law.I don't know what to cook except french recipes, thanks to you I now know what I can cook to my parent in law! =) I'll check some other recipes ! :D Thank you a lot to help a newlie wed haha ^^ 

How do you cook the eggs?  all it says above is boil and peel them and save soy sauce to brown them.Soak them? cook with the stew?  for how long?thanks

Annie, I love your videos!  Please keep them coming, I do subscribe.  How many does your recipe for sweet pork with eggs serve?  How many people and how much that is?  Did you know you can brown eggs by tossing in with meat while cooking?  That's what I do.  I like to add lemon leaves if available also.  I like marinating the meat first and not adding sauces into meat/pot.  Because it is a recipe it's all measured out.  I will try your recipe next time.  Thanks again!

Hi... I'm just wondering.. How many servings is this if your recipe calls for 4 Cups of Pork Belly? I want to feed 5 adults 5 small children ..

Do you salt the pork prior to marinating them in the sauces?

Thanks for sharing.  My mom used to add potatoes to it.  OMG so many trials and failure till I found urs.  My aunt used to make it with turkey for thanks giving.. Would love to make it. Are u up for the challenge? 

Hi Annie!! I don't know what to do with the sweet pork I made. The last time I did, I followed your recipe, but I made mines too sweet. I didn't have any brown sugar, so I just used regular sugar. The next time I did it, I didn't use sugar at all, and just used sweet soy sauce, and oyster sauce. Do I really need the brown sugar?

Thanks for the recipe. Love it. Do u know how to make the papaya sauce that goes over khao poon or they just poor it and mix with papay ;ike the lao style. I always wanted to learn it but no one knew how.   

First of all, let me say, I'm not Hmong.  I lived for many years in MN and worked with many of them, during which time I conceived a love for the culture and also the food.  I had this dish at a Hmong party once and have been looking for the recipe ever since.  I'd given up years ago and just found this blog when I got a hankering for some Hmong comfort food and was looking up if there was a way to bake the egg rolls with the ground pork.  Let me just say- finding this has made my day!  I have a local shop nearby where I can buy fresh pork, and I'm going to be making this ASAP- I can't wait!  Thank you so much!  

What is the measurement of soy sauce for browning the eggs? Also, do you add anything water to the soy sauce when browning the eggs or is it strictly soy sauce only? Thanks in advance!

hi annie i was just googling hmong food and i saw your page so i went on it and i am so amazed on your cooking and recipes. i have a question about the sweet pork? alot of people use pig feet, pig head to taste it good. what is the difference between those than just regular pork meat and the fat. i am planning to make this sweet pork this weekend or so. please help and thanks.

I have been wanting to make sweet pork but never knew the recipe.  I've seen it done many different ways, i.e. just using sweet soy sauce and regular sugar, etc.  Yesterday I decided to google the recipe and luckily clicked on the link for your recipe.  I made it for dinner and let's just say CRAVING SATISFIED!!!!  It was perfect!!!!!!!!  My whole family loved it!   THANK YOU THANK YOU THANK YOU for sharing your recipe!!!  My goal is to try each of your recipe!  It's so amazing to know that there are people in this world who are just willing to share their recipes!  Like you mentioned in your post, it's hard to find people who openly share their recipes!  THANK YOU for your website & recipes.  Please continue to provide updates with more recipes: hmong and non hmong!  Thank you! 

I am excited to try all the recipes you’ve put up so far for my husband he loves sweet pork but I had no clue had to make it. Being a tomboy and not having to work in the kitchen with the ladies I have no clue on how to cook hmong food unlike my sisters who cooked with my mom. Of course hmong people don’t write any recipes down at all, it is all from memory so it hard to try and cook. Thank you for doing this, know I can eat my mom’s cooking even though she’s lives states away!  

I made this yesterday.  Thank you so much, it is a great dish! As I write this, I'm having the rest for lunch.  The dish was great last night, but it is fantastic today :)  A keeper recipe for sure. Thanks again!

Thank you Annie. I made this last night and it was delicious!

I used your recipe. Instead of following your cooking method. I just put all the ingreidient in my slow cooker n let it cook for hrs.

Would you be kind to show us how to make those green sticky rice. I think its called pandan sweet sticky rice with coconut.

Thanks. I enjoy all your recipes!

Hi, I love your videos. What does star anise do the meal and can I make this meal without star anise? I've never heared or seen it before and I stay where it is not available.Thank you and I'm patiently waiting for your response

Hi, I love your videos. What does star anise do the meal and can I make this meal without star anise? I've never heared or seen it before and I stay where it is not available.Thank you and I'm patiently waiting for your response

Hi Annie, how do I marinate the peeled eggs in the soy sauce and should I add them into the pot more towards the end?  Thank you for your generous heart.

Is it possible to use a crock pot for this? If so, how many hours do you recommend?

Hi Annie,I am trying your recipe for the first time.  I noticed with mine, the lquid itself does not thicken up. The water has evaporated but it still looks watery. I followed all the step. Did I do something wrong??

I'm not good at writing in hmong and not sure how to explain it in english. But, its similar to this except with the green vegetable and it's probable not sweet. I remember watching the elders cook it for the longest time to get the green to look like seaweed. I hope you know what I'm talking about. But, I would love for you to make a video on that. I love eating it but can't figure out how to make it. Crossing fingers you'll be able to read my mind....=)

Thank you for the recipe. I can't wait to try this out. I learned how to make curry noodle from you :) I don't understand what the deal is with Hmong folks and their recipes. They are so shady with it. I remember my mom asking me to google certain recipes for her because when she ask people they would always give her partial recipes or leave out some cooking steps. I always felt bad for her because people can be so mean when it comes to stuff like this. As a cook if I enjoy something I want to share it not keep it a secret. Thanks for being helpful :D

Hi, I was wondering what brand or kind of soy sauce and oyster sauce do you use? Because i think theres different kinds of sauce.

Soy sauce is generic/Kikkoman works just fine, but you are nothing if you don't use Maekrua Oyster Sauce (the brand from Thailand with the woman on the label).  The Lee Kum Kee junk with the panda on the label thatyou can get at any grocer's is crap.

can i subsitute the pork belly with ribs? 

Hi Annie! I tried this recipe the other day and I've got to say, I am hooked! Will be making it for my friends this weekend and show off this new recipe. Thank you so much for sharing such a precious, yet easy recipe with us!

whats the heat i should use? high low med?

How do you brown the eggs overnight? Lol. Leave them in soy sauce the whole night? 

Tried this recipe last night and it was great, close to my mums one but slightly darker... Will try less sugar next time as slightly sweet. I always wanted to try and cook this so thanks Annie for such an easy recipe to follow

Have you tried putting a couple of spoons full of rice wine into it? Should be good. By the way.. Amazing recipe. Will try it out tonight. I need my pork-fix

BEST recipe I have tried and found. Thank you so much!!!

You didn't say in the recipe here where/when to put the eggs in or what to do with them.  D:

At the last 10 minutes or so.  If you put them in sooner, the eggs will over cook and the inside will be green and rubbery.

Wow!!! I made this last night and it was sooo good. My kids asked me if I could make it again sometime.  Thank you for sharing this.

Season's Greeting's, Annie! I've been craving this dish in waht seems like, FOREVER! I only remember pork, oyster sauce, and quail eggs. But was going to sub w' reg eggs like in your recipe. A girl I dated almost 20 years ago, whose mother used to make this (both Vietnamese, of course.. I am Filipino) and I fell in love with it! So simple yet, satisfying and hearty as hell! I realize this was published awhile ago but, me wants! Thanks

I tried this recipe and it came out good thanks for the post

How many serving is this recipe for?

Thank you! I'm so excited to try this. I've had some from a Hmong friend quite a few years ago but his brother just posted A photo last weekend and I knew what it was right away. Then got totally hungry for it. He told me what was in it, just not a recipe. Lol.

thanks for sharing! I love it


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