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Recipe for Taiwanese Braised Pork Rice

Sugar and fat are the sources of human joy. Taiwanese braised pork rice, rich in both, delivers a soul-satisfying experience with every bite.

This article provides a simple-to-follow recipe for Taiwanese braised pork rice that retains its authentic flavor. The estimated preparation time is 1.5 hours (0.5 hours for prep, 1 hour for simmering).

Suitable for beginners.

Estimated cooking difficulty: ★★★☆☆

Essential Ingredients and Tools

  • Shallots (fire shallots)
  • Pork belly with skin (ground pork can be used as a substitute)
  • Eggs (optional)
  • Cooking oil
  • Light soy sauce
  • Rice wine (cooking wine can be used as a substitute)
  • Garlic
  • Bay leaves
  • Star anise
  • Rock sugar
  • White pepper powder
  • Five-spice powder (optional)
  • Rice

Quantities

Determine how many servings you plan to make before starting. The following quantities are for approximately 2–3 servings.

  • Shallots: 25 g
  • Pork belly with skin: 500 g
  • Eggs: 4 (you may adjust the number of eggs as desired)
  • Cooking oil: 15 ml
  • Light soy sauce: 75 ml
  • Rice wine: 10 ml + 25 ml
  • Garlic: 25 g
  • Bay leaves: 2 leaves
  • Star anise: 1 piece
  • Rock sugar: 20 g
  • White pepper powder: 6 g
  • Five-spice powder: 6 g
  • Rice (adjust according to personal appetite)

Instructions

  • Cut the pork belly with skin into thin strips measuring $0.7\text{cm (length)} \times 0.7\text{cm (width)} \times 2.5\text{cm (height)}$.

Example of pork strips

  • Finely chop the shallots and garlic, and set aside.
  • Hard-boil the eggs, peel them, and score the whites with a knife (to help them absorb the flavor), then set aside.
  • Heat a wok over high heat, add 15 ml of cooking oil, and swirl to coat the bottom evenly.
  • The oil prevents the pork belly from sticking when first added. Wait 5 seconds for the oil temperature to rise slightly.
  • Add the pork belly strips, stir-fry until the meat turns slightly white, then pour 10 ml of rice wine along the side of the wok. Continue stir-frying until the pork belly stops releasing oil.
  • Add the chopped shallots to the wok and stir-fry for 1 minute to release their fragrant, oily aroma.
  • Add the chopped shallots to the wok and stir-fry for 30 seconds.
  • Push the pork to one side of the wok, add rock sugar, and heat until it melts, bubbles, and turns into caramel. Toss the pork in the caramel to coat it evenly.
  • Add light soy sauce and stir-fry until fragrant.
  • Add 25 ml of rice wine, then add enough water to submerge the pork. Add white pepper, five-spice powder, star anise, bay leaves, and the hard-boiled eggs. Bring to a boil, then reduce to low heat and simmer for 1 hour.
  • Note: Salinity varies among soy sauces. Always taste the braising liquid. If it's too sweet, add more soy sauce; if too salty, adjust with sugar or water.
  • During the simmering process, stir and check every 15 minutes to prevent sticking.
  • If the liquid reduces too much, add 100 ml of water and continue simmering.
  • After 1 hour, increase the heat to reduce the sauce until it becomes thick and glossy with an amber hue. The dish is now complete.
  • Serve a bowl of rice, ladle the tender braised pork over it, add the braised egg, and enjoy.

Additional Notes

  • Definition for cutting the pork belly strips: Place the pork belly skin-side up on the table. The plane formed by the length and width is the surface where the skin lies, and the height is perpendicular to this plane. The final result should be long, thin strips with alternating layers of fat and lean meat. (Note: The strips must be thin, meaning small length and width. Thin strips are easier to braise until tender.)
  • Tips for cutting pork belly strips:
  • If the pork belly is not frozen, place it in the freezer for 30 minutes before taking it out to cut.
  • If the pork belly is frozen, let it sit at room temperature for 30 minutes before cutting.
  • When cutting, use light pressure to quickly rub the knife blade against the meat. This makes cutting easier and helps preserve the alternating fat and lean structure.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.