If you’ve ever wandered Bangkok’s bustling streets in search of a meal that makes you pause mid-bite, you might stumble upon Uncle Liu’s tiny but legendary restaurant. Tucked away at 036/24 Sukhumvit Rd, Phra Khanong, Khlong Toei, Bangkok 10110, it’s my all-time favorite place to eat in Thailand. Every dish that comes out of Uncle Liu’s roaring wok is absurdly tasty — no exaggeration — but his Tomato and Egg with Crispy Pork Belly is pure magic.
Today, I’m sharing my home-kitchen recreation of that dish. While nothing will ever beat the original (seriously, you need to visit him), this recipe comes pretty close and it’s a beautiful way to bring Bangkok flavors into your own kitchen.
Why Uncle Liu’s Tomato and Egg is Legendary
Tomato and egg stir fry is about as humble as dishes get. Across Asia, it’s often treated as an afterthought — a quick side dish for a weeknight dinner. But in Uncle Liu’s hands, it becomes a masterpiece.
Imagine: silky scrambled eggs, glossy, saucy tomatoes, and crispy Thai pork belly — all coming together in one wok-kissed bite. Paired with hot jasmine rice, it’s balanced, comforting, and unbelievably satisfying.
What makes his version special? The wok heat, the perfect timing, and the way he uses crispy pork belly as the golden, savory crown.
Thai Crispy Pork Belly — The Game Changer
Before we talk about tomato and egg, we need to talk about moo krob — Thai crispy pork belly.
Unlike Chinese roast pork, Thai crispy pork belly is boiled, slow-dried, then deep-fried, which makes the skin puff up into bubbly, crunchy perfection. The meat stays juicy, the fat melts, and the crackling shatters with every bite.
It’s one of Thailand’s most loved street foods, and for good reason — it goes with everything. You’ll see it tossed into stir-fries, paired with chili basil, or eaten simply with rice and dipping sauce. In this dish, it provides the crunch and richness that balances the soft tomatoes and eggs.
The Recipe — Tomato and Egg with Thai Crispy Pork Belly
Thai Crispy Pork Belly (Makes ~8 servings)
Ingredients
- 1 kg skin-on pork belly, cut into 1-inch strips
- Salt
- 2 scallion stalks
- 4 large slices ginger
- Oil, for frying
Instructions
- Fill a large pot with water and add a large pinch of salt (~15 g per 1 L), scallions, and ginger.
- Boil pork belly strips for 10–12 minutes.
- Pat dry and prick skin all over with a fork or sharp object.
- Air fry or bake in convection oven at 215°F (100°C) for 1 hour (1.5 hrs in regular oven) until tender.
- Heat ~4 inches of oil to 350°F in a wok.
- Fry pork belly (temp drops to ~325°F) for 5–8 minutes until skin is puffy and golden.
- Drain on paper towels. Store in fridge up to 5 days; reheat in oven or air fryer.
Tomato and Egg with Thai Crispy Pork Belly (Serves 1)
Ingredients
- 2 roma/plum tomatoes, skin removed, cut into eighths
- 1 egg
- 2 scallion stalks, cut into 2-inch strips
- ~½ cup master stock (or seasoned chicken stock)
- 100 g Thai crispy pork belly, cut into ½-inch pieces
- Oil, for frying
Instructions
- Heat ~1 cup oil in wok to 300°F. Crack in egg and whisk vigorously for ~30 sec to form silky curds. Strain out oil.
- Add tomatoes, stir constantly until they release juices.
- Add master stock bit by bit around wok edges until tomatoes become saucy.
- Return eggs, pork belly, and scallions to wok; stir to coat in sauce.
- Serve immediately with rice.
Tomato and Egg with Thai Crispy Pork Belly
Recreate the legendary Bangkok dish from Uncle Liu’s kitchen—silky scrambled eggs, glossy tomatoes, and ultra-crispy Thai pork belly. A humble classic turned masterpiece. Perfect with a side of steamed rice! 🍳🍅🥢
Bringing Bangkok Home
While my version is deeply satisfying, nothing will match the magic of sitting at a small table in Uncle Liu’s restaurant, watching his ladle move like lightning as the wok breathes fire. If you’re ever in Bangkok, go. Order the Tomato and Egg with Crispy Pork Belly, and maybe every other dish on the menu. My favorites are the black pepper beef with patongko/youtiao, hong kong fried rice, chili fried chicken, and morning glory with beef.
But until then, you can recreate the spirit of that meal in your own kitchen — crispy, juicy pork belly, soft eggs, and sweet-savory tomatoes that transport you straight to Sukhumvit Road.
