Taiwanese Braised Pork Rice Bowls

Melt-in-your mouth pork seasoned to perfection and served over a steaming bowl of rice: it’s comfort food at its finest. We’re sure you’ll be adding this one to your recipe book. It’s so good that the Taipei government lain Ed a campaign to claim ownership of the dish, handing out 1,000 bowls to locals all over the city. Sounds excessive? Try it yourself and then decide.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bundle together the spices in a cheese cloth or tea infuser.

Step 2

Bring a medium pot of water to a boil. Add the pork belly and blanch for 1 minute. Strain the meat, then rinse away any remaining fat. Set aside.

Step 3

Heat the oil in a wok or large pan over low heat, then add the sugar. Heat the sugar until it starts to melt, then add the onion. Raise heat to medium-high and stir-fry for a minute. Add the mushrooms, stir-frying for another minute.

Step 4

Add the blanched pork, shaoxing wine, both soy sauces, and water. Stir while bringing the mixture to a boil. Once boiling, add the spice bundle and hard boiled eggs, then turn the heat to low.

Step 5

Simmer for 1 1/2 hours, stirring occasionally to prevent sticking.

Step 6

When the meat is fall-apart tender, remove the spice bundle. Then raise the heat to medium high, stirring occasionally for 5 minutes to thicken the sauce.

Step 7

Serve over white rice and enjoy.