Taiwanese braised pork rice is truly famous, and its deliciousness all comes from this household-style braised pork. It's rich in flavor with a fragrant meat aroma, and served with a bowl of white rice, it makes for a very satisfying meal.
Taiwanese Braised Pork Rice
Ingredients
Ingredients:
Pork Belly 500g
Eggs 6
Dried Shiitake Mushrooms 10
Dried Shrimp 10g
Old Ginger 1 piece (about 5g)
Garlic 3 cloves
Seasonings:
Fried Shallots 3 tbsp (45g)
Light Soy Sauce 2 tbsp (30ml)
Dark Soy Sauce 1 tbsp (15ml)
Star Anise 2
Shaoxing Wine 2 tbsp (30ml)
Rock Sugar 2 tbsp (30g)
Five-spice Powder 2 tsp (10g)
Salt 1/2 tsp (2g)
Oil 1 tbsp (15ml)
Method
1. Rinse the pork belly, use the knife's edge to scrape off any grease from the skin, then cut it into 1cm cubes. Bring a pot of water to a boil, blanch the pork cubes to remove scum, then remove and rinse with hot water for later use.
2. Finely chop the old ginger and garlic. Soak the dried shiitake mushrooms in cold water for 30 minutes until rehydrated, then dice into 0.5cm cubes. Soak the dried shrimp in warm water for 30 minutes, then remove and chop into small pieces.
3. In another pot, place the eggs in cold water and cook over medium heat until done. Transfer the cooked eggs to cold water to cool briefly, then peel and set aside.
4. Heat oil in a wok over medium heat until it reaches 5成热 (medium-low). Sauté the ginger, garlic, and shrimp until fragrant. Add the five-spice powder and star anise and stir-fry until aromatic. Add the pork belly cubes and stir-fry until slightly dry. Add the mushroom dice and Shaoxing wine, then stir in the fried shallots, light soy sauce, dark soy sauce, and rock sugar until well combined. Add enough hot water to cover all ingredients by about one finger's depth.
5. Once boiling, transfer all ingredients and the sauce to a clay pot. Add the hard-boiled eggs, cover, and simmer over low heat for 1.5 hours. Finally, season with salt and continue to cook for another 10 minutes.
Tips
For authentic household-style braised pork, it's essential to simmer for a sufficient amount of time to allow the fat from the meat to melt into the sauce, making the flavor richer. Also, when reducing the sauce at the end, don't let it get too dry. This dish must have plenty of sauce to achieve its rich and flavorful taste.
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