Pork Belly with Boiled Eggs in Oyster Sauce

Meat and oyster sauce is a classic combination that we can always turn to when we want something satisfying and savory. Mixing in some more flavors like that of lime, brown sugar, and Worcestershire sauce, however, can bring your meal from good to great. And that is what we try to achieve with this Pork Belly with Boiled Eggs in Oyster Sauce recipe. We definitely do not hold back in the usage of seasonings to bring life to our slices of pork belly.

pork belly with oyster sauce

But a quick heads up that this may take a bit of time to make since we have to let the mixture with our pork simmer for a minimum of 1 hour. But we come out of it with the juiciest and smoothest pork that is enriched with flavor. 

That’s enough talking about our oyster sauce dish though; let’s try making it! Here are the steps to this Pork Belly with Boiled Eggs in Oyster Sauce recipe.

How to Cook Pork Belly with Boiled Eggs in Oyster Sauce

1. Sautéing onion and garlic

Get your 4 tablespoons of cooking oil ready by putting these in a pan. Apply heat. You can add 1 of the onions you’ve sliced, and 1 head of garlic you’ve crushed and chopped once the oil gets hot. Sauté these.

2. Cooking the pork

Toss in 3 lbs. of pork belly you’ve sliced into serving pieces. Just keep sautéing until the meat gets nice and brown, which would take up to 5 minutes.

3. Seasoning the mixture

Let’s now pour 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, and 2 tablespoons of Worcestershire sauce. Now stir the mixture. Cook all of this up for 1 minute before putting 4 cups of water in the pan. You can now cover the pan, and just wait for the liquid to boil. Then integrate 1 Knorr Pork Cube, and proceed to cover the pan. This involves quite a bit of waiting, as we will let the mixture simmer for 60 to 80 minutes.

4. Adding sugar and lime

Once the time is up, you can place 1 tablespoon of brown sugar inside. Squeeze ½ lime into the mix. Then continue cooking until the sauce is close to having evaporated entirely. 

5. Incorporating the last few ingredients

Afterwards, you should add the 2 onions you’ve sliced, and then stir what’s in the pan. Cook this all up until the onion gets soft. Sprinkle in as much ground black pepper as you would like. Then take your 25 boiled and peeled quail eggs, and place them in the pot. Toss these into the mixture, but make sure to be careful with this, as we do not want to break the eggs. Continue cooking for 1 more minute, and then you’re done!

Simply transfer everything to a serving plate. Have lots of rice ready because this scrumptious dish may leave you wanting more. 

Speaking of more, how about exploring other dishes you can recreate with pork belly? This versatile ingredient is one I love to work with. That’s why I have a long list of recipes containing this on Panlasang Pinoy. Below are just three that I would love to recommend!

More Delicious Recipes for Pork Belly

Pork Belly Sinigang Sa Sampaloc

If you are looking for a bit of a healthier alternative that uses this cut of meat, I’ve got the recipe for you. Pork Belly Sinigang Sa Sampaloc is pleasantly sour, and perfectly salty. I’m very lucky to have gotten a look at this shared recipe from Agnes. It’s a great dish to serve on the chilly days because of its warmth, as well as slight spiciness from the optional dipping sauce.

Crispy Pork Belly Chips

But since we are already working with pork belly, why not just indulge in this fully? These Crispy Pork Belly Chips are admittedly not the most nutritious, but boy, are they irresistible! These golden pork slices are so satisfying to eat because of their crunchiness. It also helps that you can make this with an air fryer, which means you can use less oil.

Nagmamantikang Pork Adobo

And last but most definitely not least, is this incredibly yummy Nagmamantikang Pork Adobo dish. Adobo has become a very famous recipe even outside the Philippines. This version right here is perfect for those who like their pork without the stew, but still want that unmistakable adobo savor. In that sense, it is a dry rendition of the original, but definitely has meat that is just as tender, and perhaps even juicier. You can also expect a pleasantly sweet twist due to our addition of pineapple juice for the marinade. 

pork belly with quail eggs

Tell me about your experience creating some delicious Pork Belly with Boiled Eggs in Oyster Sauce in the comments below! Feel free to leave any queries you might have down here as well.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

pork belly with quail eggs

Pork Belly with Boiled Eggs in Oyster Sauce

Prep: 10 minutes minutes

Cook: 1 hour hour

Print Recipe Rate Recipe




5 people


  • ▢ 3 lbs. pork belly sliced into serving pieces
  • ▢ 1 Knorr Pork cube
  • ▢ 25 quail eggs boiled and peeled
  • ▢ 3 onions sliced
  • ▢ ½ lime
  • ▢ 1 head garlic crushed and chopped
  • ▢ 3 tablespoons soy sauce
  • ▢ 2 tablespoons oyster sauce
  • ▢ 2 tablespoons Worcestershire sauce
  • ▢ 1 tablespoon brown sugar
  • ▢ 4 cups water
  • ▢ 4 tablespoons cooking oil
  • ▢ Ground black pepper to taste


  • Heat oil in a pan. Sauté 1 onion and garlic.

  • Add the pork belly. Continue sautéing until it browns. Note: this can take up to 5 minutes.

  • Add the soy sauce, oyster sauce, and Worcestershire sauce. Stir and cook for 1 minute.

  • Pour the water into the pan. Cover it and let boil.

  • Add Knorr Pork cube. Cover and simmer for 60 to 80 minutes.

  • Add the brown sugar and squeeze the lime. Cook until the sauce evaporates almost completely.

  • Add the remaining onions. Stir and continue cooking until the onion softens.

  • Season with ground black pepper.

  • Add the boiled quail eggs and gently toss. Cook for 1 minute.

  • Transfer to a serving plate. Serve with rice. Share and enjoy!


Nutrition Information

Calories: 8179kcal (409%) Carbohydrates: 62g (21%) Protein: 167g (334%) Fat: 803g (1235%) Saturated Fat: 275g (1375%) Polyunsaturated Fat: 96g Monounsaturated Fat: 382g Trans Fat: 0.2g Cholesterol: 2879mg (960%) Sodium: 6214mg (259%) Potassium: 3777mg (108%) Fiber: 7g (28%) Sugar: 32g (36%) Vitamin A: 1408IU (28%) Vitamin C: 44mg (53%) Calcium: 409mg (41%) Iron: 20mg (111%)

© copyright: Vanjo Merano

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Hi, I’m Mohamed. I share delicious recipes that I have cooked and loved. I’ve been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food on the blog because I believe in a balanced diet.

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