Recipes
Taiwanese Braised Pork Rice
Taiwanese Braised Pork Rice
Recipe Details
The most unforgettable, simple but delicious dish in Taiwan must be Braised Pork Rice. The sweetness of red onion with the juice of pork belly provides you the classic Taiwanese flavor. Thick and solid braised pork matches with a bowl of organic rice perfectly. Every bite comes with a special aroma, and the flavor attracts you to finish everything in the bowl.
Ingredients
General Ingredients
Seasoning ingredients
Step by Step Instructions
Step 1
Dice pork belly, chop onion, peel and slice ginger, cut leeks and mince garlic.
Step 2
Boil eggs in a pot, cool down by cold water then shell them.
Step 3
In a frying pan, heat up some oil on medium heat. Add onion and turn to low heat, slow cook until onion dehydrated and turns golden and crispy, absorb the oil and set aside.
Step 4
Add pork belly, ginger, cooking wine in a pot of cold water, blench it and rinse under warm water.
Step 5
Heat the pan, sauté garlic slices, minced garlic, leeks, pepper corns, then add pork belly and fry until the oil squeeze out.
Step 6
Add the crispy onion, quick stir until pork belly turns color, add dark soy sauce, shaohsing chiew, rock sugar, pepper, and water to cover all ingredients. When it’s boiling, add the eggs and turn low
Step 7
Serve rice on a bowl. Boil the green vegetables in a pot of hot water, drain and serve aside.
Step 8
Cut the corned egg into half, put on the bowl, and cover the rice by braised pork.
Ingredients
General Ingredients
Seasoning ingredients
The most unforgettable, simple but delicious dish in Taiwan must be Braised Pork Rice. The sweetness of red onion with the juice of pork belly provides you the classic Taiwanese flavor. Thick and solid braised pork matches with a bowl of organic rice perfectly. Every bite comes with a special aroma, and the flavor attracts you to finish everything in the bowl.
Step by Step Instructions
Step 1
Dice pork belly, chop onion, peel and slice ginger, cut leeks and mince garlic.
Step 2
Boil eggs in a pot, cool down by cold water then shell them.
Step 3
In a frying pan, heat up some oil on medium heat. Add onion and turn to low heat, slow cook until onion dehydrated and turns golden and crispy, absorb the oil and set aside.
Step 4
Add pork belly, ginger, cooking wine in a pot of cold water, blench it and rinse under warm water.
Step 5
Heat the pan, sauté garlic slices, minced garlic, leeks, pepper corns, then add pork belly and fry until the oil squeeze out.
Step 6
Add the crispy onion, quick stir until pork belly turns color, add dark soy sauce, shaohsing chiew, rock sugar, pepper, and water to cover all ingredients. When it’s boiling, add the eggs and turn low
Step 7
Serve rice on a bowl. Boil the green vegetables in a pot of hot water, drain and serve aside.
Step 8
Cut the corned egg into half, put on the bowl, and cover the rice by braised pork.