A comforting classic from Taiwan featuring tender, savory-sweet pork belly slowly braised in a rich soy sauce mixture, served over steamed rice with soft carrots.
This homestyle Taiwanese dish transforms simple ingredients into something deeply satisfying. The pork becomes melt-in-your-mouth tender as it simmers low and slow, absorbing the sweet-savory flavors of soy sauce and caramelized sugar.
Heat a splash of oil in a heavy pot over medium-high heat. Add the pork belly cubes and cook until golden brown on all sides, about 8-10 minutes. Remove and set aside.
In the same pot, add ginger and carrots. Stir-fry for 2-3 minutes until fragrant. Add the sugar and let it melt and caramelize until it turns a deep amber color.
Return the pork to the pot. Add soy sauce, dark soy sauce, cooking wine, bay leaves, and five-spice powder. Pour in enough water to just cover the pork. Bring to a gentle simmer, then reduce heat to low.
Cover and let simmer for about 1.5 hours, stirring occasionally, until the pork is incredibly tender and the sauce has thickened into a rich glaze. Taste and adjust seasoning. Serve hot over steamed rice.
A comforting homestyle Chinese dish where tender pork ribs are slow-braised with potatoes and hard-boiled eggs in a rich soy-based sauce. The ribs become fall-off-the-bone tender while absorbing the sweet and savory flavors of the braising liquid.
