Taiwanese Braised Pork Rice Bowls

Name: Taiwanese Braised Pork Rice Bowls
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Cuisine: Asian, Chinese
Ingredients: 3 Star anise; 1 cinnamon stick; 6 cloves; 3 bay leaves; 1tsp black pepper; 1tsp coriander; 2 pieces fresh orange peel; 2 thin slices fresh ginger; 1lb skin-on pork belly cut into 1/2inch pieces; 2tsp vegetable oil; 1 1/2tbsp granulated sugar; 1 small onion diced; 8 shiitake mushrooms diced; 1/4 cup shaoxing wine or dry sherry; 3tbsp light soy sauce; 2tbsp dark soy sauce; 2 cups water; 4 hard boiled eggs peeled, optional

7 steps

Prep:20minCook:1h 45min

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.

Updated at: Thu, 17 Aug 2023 05:33:27 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories702.5 kcal (35%)

Total Fat63.1 g (90%)

Carbs16.2 g (6%)

Sugars6.6 g (7%)

Protein13.9 g (28%)

Sodium1177.5 mg (59%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tspblack pepper

1 tspcoriander

2 piecesfresh orange peel

2 slicesfresh ginger

thin

1 lbpork belly

skin-on, cut into 1/2inch pieces

2 tspvegetable oil

1 ½ Tbspgranulated sugar

¼ cupshaoxing wine

or dry sherry

3 Tbsplight soy sauce

2 Tbspdark soy sauce

2 cupswater

4eggs

hard boiled, peeled, optional

Instructions

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.