Taiwanese Braised Pork Rice
A beloved Taiwanese classic featuring tender pork belly slowly braised in a sweet-savory sauce until meltingly soft, then served over steamed rice with a soft-boiled egg. This comfort food dish is rich, aromatic, and deeply satisfying.
Story
This iconic street food from Taiwan transforms simple ingredients into something extraordinary. The key is low and slow cooking—the pork belly becomes incredibly tender, the sauce develops complex caramel notes, and the eggs soak up all that delicious flavor.
Ingredients
Pork belly
500g (about 1 lb), boneless
Shallots
3 medium, finely minced
Garlic
4 cloves, smashed
Soft-boiled eggs
4 large
Light soy sauce
4 tablespoons
Dark soy sauce
2 tablespoons
Rock sugar
3 tablespoons
Rice wine or cooking sherry
3 tablespoons
Star anise
2 whole
Whole black peppercorns
1 teaspoon
Chicken stock or water
500ml (about 2 cups)
Vegetable oil
2 tablespoons
Steamed rice
for serving
Green onions
for garnish
Instructions
1
Prep the pork
Cut the pork belly into 2cm cubes. Bring a pot of water to boil, add the pork, and blanch for 3-4 minutes to remove impurities. Drain and rinse under cold water. Set aside.
2
Build the aromatics
Heat oil in a heavy-bottomed pot over medium heat. Add the minced shallots and cook until softened and lightly golden, about 5 minutes. Add the smashed garlic, star anise, and peppercorns, stirring for another minute until fragrant.
3
Caramelize the pork
Add the pork cubes to the pot and stir to coat with the aromatics. Pour in both soy sauces, rice wine, and add the rock sugar. Give everything a good toss so the pork is evenly coated in the dark sauce.
4
Braise low and slow
Pour in the chicken stock until it just covers the pork. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 1 to 1.5 hours, stirring occasionally, until the pork is fork-tender and the sauce has thickened into a glossy, dark glaze.
5
Add the eggs
While the pork braises, soft-boil your eggs (about 6-7 minutes for jammy yolks). Peel and add them to the pot during the last 20 minutes of cooking, allowing them to soak up the savory sauce.
6
Serve
Spoon generous portions of braised pork and sauce over steamed rice. Top with a soft-boiled egg, sliced green onions, and extra sauce from the pot. Serve immediately while hot.
