Braised Pork Rice is one of the most popular and iconic foods in Taiwan. It is also a comforting family food which’s full of savour and aromatic flavour. You may top it up with a soy sauce infused hard boiled egg.
300g pork belly, cut to dices/strips (skin-on preferred for a more gelatinous finish)*
1 small onion (or 2 shallots), finely diced
1 garlic clove, finely diced
1 tsp Siuchuan Hua Jiao peppercorns (optional)
120g shiitake mushroom, diced
1 tbsp cooking oil
steamed vegetables, to serve
cooked rice, to serve
2 soft/hard boiled eggs, to serve (optional)
3 tbsp light soy sauce
2 tbsp dark soy sauce
3 tbsp Shaoxing wine
1 tsp salt
1/2 tsp fresh ground pepper
1/4 tsp chilli flakes
2 tbsp brown sugar/rock sugar
3-4 slices ginger
1 tsp Chinese 5-spice powder
2 star anises
3 bay leaves
*Note: If you choose to use pork belly without rind, you can mix 1 tsp cornflour with 1 tbsp water and pour into the saucepan at the last 10 mins of braising, this helps to thicken the sauce but is totally optional.
Heat 1 tbsp cooking oil in a large saucepan over high heat, add garlic, Siuchuan Hua Jiao peppercorns and onion/shallots dices and fry until fully browned and aromatic.
Add ginger, mushroom and pork belly to the same pan, stir fry for 10-12 mins until slightly golden.
Add all ingredients for the cooking cause and bring it to boil.
Turn to medium-low heat, let it cook for 1 hr with lid on, stir occasionally to avoid burnt bottom.
You may add hard-boiled eggs in the saucepan for some lovely soy sauce infused hard boiled eggs to serve with the rice bowl later.(optional)
Serve hot with rice, steamed veggie and soft/hard boiled eggs.