Taiwanese Braised Pork Rice

台式滷肉飯 Taiwanese Braised Pork Rice
Prep Time 準備時間 10 mins
Cook Time 烹調時間 15 mins
Total Time 總時間 25 mins
Cooking Method 烹調方法:
Cuisine 菜系:
Courses: ,
Difficulty 難易等級: Beginner
Description

Ingredients
    Main Ingredients
  • 500 g Pork belly
  • 5 cloves Garlic (Smashed)
  • 4 bulbs Shallots (Minced)
  • 400 ml Water
    • Seasoning
  • 4 tbsp Soy Sauce
  • 1 tbsp Dark soy sauce (For color)
  • 2 tbsp Rock sugar (Or brown sugar)
  • 2 tbsp Rice wine
  • ½ tsp Five-spice powder
  • A pinch White pepper
    • Optional Enhancers
  • 1 piece Star anise
  • 4 Boiled eggs
  • 1-2 tbsp Fried shallots
  • Small piece Cinnamon stick
Steps
    Prep the Ingredients
  1. 1

    Chop shallots and garlic finely.

  2. 2

    Slice ginger and green onions.

     

  3. 3

    Cut pork belly into strips.

    4. Stir-fry the Pork
  4. 4

    Heat the pan and add pork belly. Stir-fry over medium heat until the meat changes color, then add rice wine and continue to stir.

  5. 5

     Add rock sugar and stir until lightly caramelized. Add shallots and sauté until fragrant, then add ginger and garlic.

    6. Seasoning
  6. 6

    Add soy sauce and dark soy sauce, toss until pork is evenly coated and colored.

     

    7. Simmer
  7. 7

    Pour in hot water (just enough to cover the pork). Add five-spice powder and white pepper.

    Cover and simmer on low heat for 40–60 minutes, until sauce thickens and pork becomes tender and flavorful.

    8. Thicken the Sauce
  8. 8

    Uncover and simmer for another 5–10 minutes to reduce the sauce until glossy and slightly sticky.

    9. Serve
  9. 9

    Spoon the braised pork over hot steamed rice, top with boiled egg and blanched vegetables. Enjoy the comforting aroma!

    [caption id="attachment_10154" align="alignnone" width="300"]台式滷肉飯 Taiwanese Braised Pork Rice 台式滷肉飯 Taiwanese Braised Pork Rice[/caption]
Cooking Tips 烹飪技巧
  • Using hot water for simmering is crucial; it prevents the meat from seizing up and becoming tough due to a sudden drop in temperature.
  • Braised pork tastes even better after sitting overnight; reheating it the next day brings out the fullest, most fragrant aroma.
  • You can make a large batch at once—it’s incredibly versatile and convenient for serving over rice, tossing with noodles, or stuffing into steamed buns (Mantou).
  • For a more authentic Taiwanese flavor, try adding star anise, cinnamon sticks, and fried shallots (Yao-Tsong-Su).
Read it online 線上閱讀 : https://www.spoonandstorykitchen.com/en/recipe/taiwanese-braised-pork-rice/

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