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Taiwanese Braised Pork Rice Bowl

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The first time I tasted this dish, I actually had to pause because I couldn’t believe it was pork belly. Something about the way it slowly softens in its own sauce makes it feel almost unreal, like it shouldn’t be able to melt in your mouth the way it does.

  • Total Time: 2 hours 30 minutes
  • Yield: 2 bowls 1x

Ingredients

Units Scale
  • 250 g pork belly
  • 2 tbsp fried onion
  • 2 garlic cloves, minced
  • 1.5 tbsp light soy sauce
  • 1.5 tbsp dark soy sauce
  • 1/2 tbsp apple cider vinegar
  • 1 tbsp oyster sauce
  • 1/2 tbsp sugar
  • 1/2 tsp Chinese 5-spice
  • 1/2 tsp white pepper
  • 300 ml water
  • 3 hard-boiled eggs, cooked for 8 minutes
  • 1 cup rice, for serving
  • Green onion, for topping
  • Sesame seeds, for topping
  • Fried onion, for topping
  • Parmesan cheese, freshly grated, optional for topping
  • Chili crunch, optional for topping

Instructions

  1. Cut the pork belly into bite-sized pieces and hard-boil the eggs.
  2. Brown the pork belly over medium-high heat. Add garlic and cook for 1 minute.
  3. Stir in the soy sauces, vinegar, oyster sauce, sugar, Chinese 5-spice, and white pepper. Bring to a simmer.
  4. Add the water and bring to a gentle simmer.
  5. Add the peeled hard-boiled eggs and fried onion. Cover and simmer gently for 1½ to 2 hours, stirring every 20 minutes.
  6. Remove the lid and simmer for 10 minutes until the sauce is thick and sticky.
  7. Serve over rice and top with green onion, sesame seeds, fried onion, and if you’re feeling it, freshly grated parmesan and chili crunch.
  • Author: Dishcovery
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 15 minutes

Find it online: https://dishcoveryblog.com/taiwanese-braised-pork-rice-bowl/