By eatmundo · July 12, 2026
Same ingredients, elsewhere in the world
4 matchesDishes from other countries' kitchens, made from the same core ingredients as Taiwanese Braised Pork Rice. The percentage is the share of ingredients the two recipes have in common.
Korean Braised Pork BellyIn South Korea · same ingredients· Same technique53%
Dongpo Pork Belly (Dongpa-yuk)In South Korea · same ingredients53%
Hokkien Soy-Braised BeefIn Malaysia · same ingredients50%
A comforting bowl of melt-in-your-mouth minced pork belly slow-cooked in a savory, aromatic soy sauce glaze. It is the ultimate Taiwanese soul food served over steaming white rice.
According to eatmundo's ingredient comparison, the closest dish to Taiwanese Braised Pork Rice from another cuisine is Korean Braised Pork Belly (South Korea): the two share 53% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Hand-chop 500g of skin-on pork belly into small 6mm pieces (do not grind).
- 2
Sear the pork in a heavy pot over medium heat for 5 minutes until the fat renders. Add 3 thinly sliced shallots and fry them in the rendered fat for 4 minutes until golden and fragrant.
- 3
Add 2 star anise and 3 slices of ginger, stirring for 1 minute.
- 4
Pour in 60ml soy sauce and 30ml Shaoxing wine, add 1 tbsp rock sugar, and bring to a simmer, stirring until the sugar dissolves.
- 5
Add 500ml of water, cover the pot and cook on low heat for 90 minutes, stirring occasionally, until the pork fat and skin are very tender.
- 6
Uncover and simmer on low heat for 15 minutes more, stirring, until the liquid reduces to a thick, dark, glossy syrup.
- 7
Remove the star anise before serving.
- 8
Ladle the rich mixture generously over a bowl of warm jasmine rice.
Frequently Asked Questions
What is Braised Pork Rice?
Braised Pork Rice is a Taiwanese rice dish consisting of finely chopped pork belly slow-cooked in a soy sauce-based broth with aromatics like shallots, ginger, and star anise. It is typically served as a hearty, savory meal over a bowl of steamed jasmine rice.
Which cut of pork is best for authentic Braised Pork Rice?
Use skin-on pork belly; the fat content is essential for creating the signature gelatinous, sticky mouthfeel of the sauce.
Should I mince the pork or cube it?
Hand-mince the pork into small, 1/4-inch pieces rather than grinding it to maintain a satisfying, meaty texture in the finished dish.
How long should the pork simmer to achieve the right consistency?
Simmer the pork covered on low heat for 90 minutes, then uncover and reduce for 15 minutes until the fat has rendered and the sauce has thickened into a dark, glossy glaze.
Can I replace fried shallots if I cannot find them?
You do not need to buy them: this recipe fries the fresh shallots in the rendered pork fat (Step 2). Do not omit them, because the fried shallots give the sauce its deep, sweet complexity.
