Shaoxing Rice Paper Sugarcane Pork Belly
A signature dish from Jindu Restaurant in Nantou, featuring pork belly wrapped in rice paper, layered over sugarcane, and braised with Shaoxing wine and aromatic spices.
Story
A signature delicacy from Jindu Restaurant in Nantou, this dish features pork belly wrapped in rice paper, layered over a bed of sugarcane, and slowly braised with Shaoxing wine and spices to infuse a rich, aromatic flavor.
Ingredients
Sugarcane (peeled and chopped into segments)
as needed
Sugarcane heart (stir-fried until fragrant)
as needed
Pork belly (wrapped in rice paper)
as needed
Shaoxing wine
as needed
Soy sauce
as needed
Spices (house blend)
as needed
Instructions
1
Line the Bottom
Place the peeled and chopped sugarcane segments at the bottom of the pot, and arrange the fried sugarcane hearts in the middle layer.
2
Place in Pot
Place the pork belly wrapped in rice paper on the very top.
3
Braise
Add Shaoxing wine, soy sauce, and various house-blended spices to braise.
