🇨🇳 China · Food
Taiwanese Braised Pork over Rice
By eatmundo · August 3, 2026
🇨🇳 CNThis iconic comfort dish features savory, melt-in-your-mouth pork belly slow-cooked in a fragrant soy reduction. It is best served over a steaming bowl of fluffy white rice.
Ingredients
check them off as you prepareHow to Make It
- 1
Blanch 500g of pork belly in boiling water for 3 minutes to remove impurities, then drain and dice into small 1cm cubes.
- 2
In a wok over medium heat, brown the pork cubes until they begin to release their fat and turn light golden.
- 3
Stir in 30g of sliced ginger and 3 chopped scallions, cooking until they release a wonderful aroma, about 1 minute.
- 4
Deglaze the pan with 100ml of Shaoxing wine, scraping up any delicious browned bits from the bottom.
- 5
Add 60ml soy sauce, 30g sugar, 2 star anise, and enough water to just submerge the pork.
- 6
Reduce heat to low, cover, and simmer for 30 minutes, watching carefully to ensure the liquid doesn't evaporate too quickly.
- 7
Remove the lid and simmer for another 10 minutes on medium-high to thicken the sauce into a rich, glossy glaze.
- 8
Ladle the tender pork and sauce generously over individual bowls of hot cooked rice to serve.
Frequently Asked Questions
Can I use pork shoulder instead?+
Yes, pork shoulder is a leaner alternative, but pork belly provides the classic silky mouthfeel.
What if I can't find Shaoxing wine?+
Dry sherry or mirin can be used as a substitute, though it will slightly alter the final profile.
Should the skin be left on the pork?+
Yes, the skin contains collagen which helps thicken the sauce and gives it a nice, authentic texture.
How long can I store leftovers?+
Store in an airtight container for up to 3 days in the refrigerator; the flavor actually improves the next day.
🇨🇳 CNMundo Match
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