Korean-Style Steamed Egg Soufflé (Gyeran-jjim) with Braised Pork Belly

Ingredients

• 8 Eggs
• 1 lb Pork Belly
• 2 cups Kelp Broth
• 3 tbsp Soy Sauce
• 1 inch Ginger
• 4 stalks Scallions
• 1 tbsp Erythritol

Instructions

1. 1

   Sear pork belly in a heavy pot until fat renders. Add soy sauce, erythritol, ginger, and water; simmer for 75 minutes until tender.

2. 2

   Whisk eggs with kelp broth and strain through a fine-mesh sieve three times to ensure a silky texture.

3. 3

   Pour egg mixture into individual ceramic bowls and steam over low heat for 12 minutes until just set but wobbling.

4. 4

   Slice the braised pork belly thinly and layer over the steamed eggs.

5. 5

   Garnish with finely julienned scallions and a drizzle of the reduced braising liquid.