Taiwan's iconic comfort food: melt-in-your-mouth braised pork in a caramelized soy sauce, served over a bed of steamed jasmine rice with a marinated egg.
Ingredients
- 600 g Pork belly
- 200 g Shallots
- 3 cloves Garlic
- 3 tbsp Dark soy sauce
- 3 tbsp Light soy sauce
- 4 tbsp Rice wine
- 1 tbsp Brown sugar
- to taste Five-spice powder
- 2 pieces Star anise
- 300 g Jasmine rice
- 200 ml Neutral oil
- 4 pieces Eggs
- 500 ml Water
- to taste White pepper
Method
- Cut the pork belly into small, even strips. Finely mince the garlic. Set both aside.
- Heat the oil in a Dutch oven. Saute the pork belly strips over medium heat until they render their fat and turn nicely golden brown.
- Add the minced garlic and fried shallots. Stir-fry until fragrant.
- Pour in the soy sauces, rice wine, and brown sugar. Stir well and let caramelize for a few minutes until the liquid turns syrupy.
- Add the water, star anise, five-spice powder, and white pepper. Bring to a boil, then reduce the heat to low.
- Cover and simmer gently for about 1 hour, stirring occasionally, until the meat is fork-tender and the sauce is rich and glossy.
- Halfway through cooking, hard-boil the eggs separately, peel them, and lower them into the Dutch oven so they absorb the sauce.
- While the pork simmers, cook the jasmine rice according to the package instructions.
- Ladle the hot rice into bowls, spoon over a generous amount of braised pork and sauce, top with the marinated eggs, and garnish with fried shallots.
Nutrition
Per serving
- Energy
- 770.6 kcal
- Protein
- 27.81 g
- Carbohydrate
- 46.87 g
- Fat
- 51.39 g
- Fibre
- 1.78 g
- Calcium
- 18.62 mg
- Iron
- 0.95 mg
- Magnesium
- 32.16 mg
