Taiwanese Braised Pork Belly Over Rice

How do you make Taiwanese Braised Pork Belly Over Rice? Learn this in 3 minutes!

1 pound of pork belly
1 bunch of scallions, the white part
5 cloves of minced garlic
1 cup of dried fried shallots
8 minced dried shrimp
6 minced dried shiitake mushrooms, soaked in water overnight
3 tablespoons of sugar
6 tablespoons of soy sauce
3 tablespoons of rice wine
A pinch of white pepper
A pinch of five spice powder
A pinch of salt
2 cups of hot water
6 eggs

Cut 1 pound of pork belly, with skin on, into ½ inch slices. Then slice them into small pieces, long rectangle shape.

In a pan, add the pork belly, without oil because pork belly already has a lot of oil in it. Then stir fry in high heat until they are golden brown and almost crispy for about 5 minutes. Add 1 bunch of scallions (the white part), and stir until the aroma comes out. Then 5 cloves of minced garlic, and also cook until fragrant. Now introduce 1 cup of dried fried shallots, and mix thoroughly. At this time, we add 8 minced dried shrimp, 6 minced dried shiitake mushrooms (soaked in water overnight), and stir-fry for another 1 minute. Add 3 tablespoons of sugar of white sugar and stir-fry for a few minutes (this will give it a beautiful color to the pork belly). Then introduce 6 tablespoons of soy sauce, 3 tablespoons of rice wine, a pinch of white pepper, a pinch of five-spice powder, a pinch of salt, 2 cups of hot water, and 2 star anises to the pan. Then add the 6 boiled eggs. Mix well. Cover the lid. Turn to low heat and simmer for another 40 minutes. Turn the eggs occasionally.

Serve over on rice! Add the egg and green vegetable on the side. I hope you enjoy this Taiwanese Braised Pork Belly Over Rice!

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