Taiwanese Braised Pork Rice

Name: Taiwanese Braised Pork Rice
Total time: 1 h 45 min
Ingredients: 500g pork belly, cut into 1-inch cubes; 1 medium carrot, diced; 3 pieces ginger, sliced; 4 tablespoons soy sauce; 1 tablespoon dark soy sauce; 3 tablespoons rock sugar or brown sugar; 2 bay leaves; 2 tablespoons Chinese cooking wine; a pinch five-spice powder; enough to cover pork water; for serving steamed rice

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.

1h 45m

Medium

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Story

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.

Ingredients

pork belly, cut into 1-inch cubes 500g

carrot, diced 1 medium

ginger, sliced 3 pieces

soy sauce 4 tablespoons

dark soy sauce 1 tablespoon

rock sugar or brown sugar 3 tablespoons

bay leaves 2

Chinese cooking wine 2 tablespoons

five-spice powder a pinch

water enough to cover pork

steamed rice for serving

Instructions

Brown the pork

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.

Build the aromatics

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.

Braise low and slow

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.

Finish and serve

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.