A delicious, restaurant-standard dish of braised pork belly served over rice.
Taiwanese Braised Pork Rice
This recipe is a crowd favorite and always requested.
Ingredients
- 12-15 medium sized shallots, sliced
- 1 slab of pork belly (the ideal pork belly should have five layers of fat/meat)
- 3 slices of ginger
- 2 pc star anise
- Five spice powder to taste
- White pepper to taste
- 3 cloves minced garlic
- Huatiao wine to taste
- Spring onions, cut into pieces
Directions
- Slice shallots thinly and deep fry until golden brown. Remove from pan. Keep some shallot oil in the pan to fry pork. The rest can be used for other stir-fry dishes.
- Hand cut pork belly into 1cmx1cm slices.
- Stir fry until the fat is rendered, with sliced ginger, minced garlic, white part of spring onions, dark soya, and huatiao wine (Chinese cooking wine).
- Pour enough water to cover the meat, bring to a boil and add 2 star anise, five spice powder, white pepper, and the fried shallots.
- Simmer 2-3hours, stirring every 15mins to make sure it doesn’t burn.
- After 3 hours, it should have a sticky, sweet braise. Serve over plain rice and garnish with spring onion.