Taiwanese Braised Pork Rice
台式卤肉饭
Taiwan's iconic comfort food featuring tender braised pork belly served over steamed rice. A beloved street food dish with rich, savory-sweet pork in aromatic sauce, often topped with egg.
Servings
4-6 people
Prep Time
20 minutes
Cook Time
130 minutes
Spice Level
Not Spicy
Ingredients
Instructions
Wash the pork belly with skin clean. Prepare a deep soup pot and pour in enough cold water, put the pork belly in the pot.
Bring to a boil on high heat then continue cooking for 10 minutes, remove the meat and let cool and set aside.
Cut the cooked pork belly into 1cm square strips, cook eggs and set aside.
Pour a little oil in the stir-fry pan, add the cut meat to the stir-fry pan and stir-fry on medium-high heat until a lot of oil comes out, then remove the meat with a strainer, drain oil into another bowl.
Pour the stir-fried meat back into the stir-fry pan, medium-high heat, add rice wine, Shaoxing Huadiao wine, light soy sauce, braising sauce, rock sugar, five spice powder, white pepper and stir-fry evenly, then add fried onions.
When the pan starts to boil, pour all ingredients into the soup pot, add stock and water, bring to a boil on high heat then reduce to low heat and simmer for about 2 hours.
Halfway through, add the cooked eggs, then add appropriate amount of salt according to taste.
Serve the cooked braised pork and braised eggs with rice, blanch a small green vegetable to eat together.
- Choose pork belly with skin to make the braised pork broth more flavorful.
- When stir-frying the pork belly, try to render out the fat, so the finished braised pork won't be greasy.
- Braised pork can not only be used for braised pork rice, but also for noodles, drizzled over green vegetables, paired with braised dishes, etc. You can make full use of the braised pork you make.