Taiwanese Braised Pork Rice

Name: Taiwanese Braised Pork Rice
Total time: 1 h
Ingredients: 500g Pork belly with skin, cubed; 2 tablespoons Vegetable oil; 1 medium Yellow onion, finely diced; 4 cloves Garlic, minced; 4 Hard-boiled eggs, peeled; 3 tablespoons Light soy sauce; 1 tablespoon Dark soy sauce; 2 tablespoons Rice wine or cooking wine; 1 tablespoon Rock sugar or brown sugar; 2 pieces Star anise; 5 Whole black peppercorns; 400ml Water

A comforting bowl of tender pork belly slowly braised in a rich, savory sauce with soft-boiled eggs, served over steamed rice. This classic Taiwanese street food dish delivers deep umami flavors from caramelized onions and aromatic seasonings.

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This beloved comfort food originated in Taiwan's night markets but has become a staple across Chinese communities worldwide. The key is slowly braising the pork until it becomes melt-in-your-mouth tender, with the sauce coating each grain of rice perfectly.

Ingredients

Pork belly with skin, cubed 500g

Vegetable oil 2 tablespoons

Yellow onion, finely diced 1 medium

Garlic, minced 4 cloves

Hard-boiled eggs, peeled 4

Light soy sauce 3 tablespoons

Dark soy sauce 1 tablespoon

Rice wine or cooking wine 2 tablespoons

Rock sugar or brown sugar 1 tablespoon

Star anise 2 pieces

Whole black peppercorns 5

Water 400ml

Instructions

Prepare the pork

Cut the pork belly into roughly 1-inch cubes, keeping the skin on for extra gelatinous texture. Rinse and pat completely dry with paper towels.

Caramelize the aromatics

Heat oil in a large Dutch oven or heavy pot over medium-low heat. Add the diced onion and cook, stirring frequently, until deep golden and softened, about 8 minutes. Add the minced garlic and cook another minute until fragrant.

Brown the pork

Add the pork cubes to the pot and increase heat to medium. Cook, stirring occasionally, until the pork is lightly browned on all sides, about 10 minutes.

Season and braise

Add both soy sauces, rice wine, sugar, star anise, and peppercorns. Stir to coat the pork evenly. Pour in the water, making sure the meat is fully submerged. Add the hard-boiled eggs. Bring to a gentle boil, then reduce heat to low and cover.

Slow cook until tender

Simmer gently for 40-45 minutes, stirring occasionally, until the pork is incredibly tender and the sauce has thickened to a glossy coating consistency. The eggs will develop a beautiful marbled brown color.

Serve

Spoon the braised pork and sauce over freshly steamed rice. Cut the marbled eggs in half and serve alongside. Garnish with fresh chopped scallions if desired.