Shi’s Kitchen: Taiwanese Braised Pork Over Rice (卤肉饭)

Braised Pork Over Rice
Oh, home. I love home. Whenever I go home I find that I’m in this room most of the time, watching either my mom or grandma prepare breakfast, lunch, dinner, and/or some snack. During every waking hour of the day, someone is always in the kitchen prepping or cooking. This past Christmas, I learned how to make Braised Pork Over Rice (卤肉饭), a classic Taiwanese comfort food. I have yet to meet a single person who doesn’t enjoy this.

Braised Pork Over Rice
Finished product! The pork belly that we used was a bit too fatty… hence all of the extra oils. Feel free to use less fatty meats or skim the fat (or eat it like me because it has so much flavorrrrrr). The recipe is very simple and very similar to my Red Cooked Pork Belly that has become quite popular.

Ingredients:

Braised Pork Over Rice
Couple pounds of pork belly (sorry, this recipe isn’t super precise but it’s also because it doesn’t need to be). Blanche the pork belly (aka. dump slabs of the meat into boiling water for about a minute and take out). This gets rid of some of the gamey flavors. Then chop them up into 1cm thick bits.

Braised Pork Over Rice
Diced onion, garlic, and ginger.

Braised Pork Over Rice
Star anise, cinnamon, ginger, a few bay leaves, and rock sugar (not pictured).

Braised Pork Over Rice
Dark and light soy sauce (any kind will do). And yes, we’re also making wontons in the background.

Braised Pork Over Rice
Lots of boiled eggs (the eggs are my favorite part of the dish, over the pork). I like undercooking my eggs because you’ll end up cooking them again with the pork belly, which will overcook the yolk if you don’t first undercook them.

Braised Pork Over Rice Make sure to cut slits into the egg (just 3-5 will do) so the flavors can seep in when you add it to the pork belly.

Directions:

Braised Pork Over Rice
First, heat a couple tablespoons of oil with a few peppercorns. Mom’s tip is that the flavor from the peppercorns come out the best when you throw them in when the oil is still cold, not when it is already sizzling (which kills the flavor).

Braised Pork Over Rice
Add the onions and garlic and cook over medium heat until softened and caramelized.

Braised Pork Over Rice
Add the pork belly.

Braised Pork Over Rice
Add dark and light soy sauce. Light soy sauce serves as most of the flavor. Dark soy sauce serves as color and intensity. For this amount of pork belly, we used about 1/4 cup of each sauce. Feel free to taste and add more.

Braised Pork Over Rice
Add rock sugar. Rock sugar has a nice mild flavor that goes really, really well with meat. Add about a tablespoon and stir until fully combined.

Braised Pork Over Rice
Transfer everything to a pot and add in the aromatics (star anise, cinnamon, ginger, and bay leaves). If you don’t have one of these nifty metal strainer thingies to put your aromatics, just toss them in.

Braised Pork Over Rice
Collect some hot water (cold water causes meat to tense up, making it tough).

Braised Pork Over Rice
Add to the pot until meat is about covered.

Braised Pork Over Rice
Simmer on low heat for about an hour. In the last 15 minutes or so, add in all the eggs.

Braised Pork Over Rice Donezo! Super simple. Super delicious. Super freezable for lazy  nights in. Serve with a bowl of rice and you’ve got a tasty, juicy, meaty meal. For a simple veggie side, try a light cucumber salad. Peel the cucumber, dice up into blocks, and dress with sesame oil, salt, and a little bit of chili powder. Add some vinegar if you like which gives the meal the acidity it needs.

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