A Taiwanese street food classic: slow-braised, shredded pork belly coated in a spiced, caramelized soy glaze, served over a bed of jasmine rice and topped with a marinated soft-boiled egg.
Ingredients
- 800 g Skin-on pork belly
- 400 g Jasmine rice
- 4 pieces Egg
- 2 pieces Shallot
- 4 cloves Garlic
- 100 ml Light soy sauce
- 50 ml Dark soy sauce
- 100 ml Rice wine
- 60 g Brown sugar
- 2 pieces Star anise
- 1 tsp Five-spice powder
- to taste White pepper
- 2 tbsp Neutral oil
- 1 tbsp Toasted sesame oil
- 2 tbsp Oyster sauce
- 30 g Fried shallots
- 1 bunch Scallion
- 750 ml Water
Method
- Rinse the rice until the water runs clear, then cook according to your preferred method. The grains should be tender and slightly sticky.
- Cut the pork belly into large chunks. Heat a splash of neutral oil in a Dutch oven over high heat and sear the pork until deeply browned on all sides. Set aside.
- In the same Dutch oven, add the brown sugar and let it caramelize to a deep amber color. Add the minced shallots and garlic, sauteing until translucent and fragrant.
- Return the pork to the pot. Pour in the light soy sauce, dark soy sauce, rice wine, and oyster sauce. Add the star anise, five-spice powder, and white pepper. Stir well.
- Add enough hot water to cover the pork. Bring to a boil, then reduce the heat, cover, and gently simmer until the meat is melt-in-your-mouth tender and shreds easily with a fork.
- Meanwhile, lower the eggs into boiling water and cook until the whites are set but the yolks remain runny. Transfer immediately to an ice bath, then peel gently.
- Once the pork is tender, transfer the pieces to a board and shred with two forks. Return the shredded meat to the sauce and simmer for a few minutes so it absorbs the flavors.
- Add the soft-boiled eggs to the warm sauce and let them gently marinate off the heat so they take on a rich amber color and absorb the sauce.
- Divide the rice among serving bowls. Spoon a generous amount of shredded pork and braising liquid over the rice. Top each bowl with a soft-boiled egg.
- Garnish with crispy fried shallots and thinly sliced scallions. Drizzle with toasted sesame oil and serve immediately.
Nutrition
Per serving
- Energy
- 713.5 kcal
- Protein
- 35.81 g
- Carbohydrate
- 68.53 g
- Fat
- 30.4 g
- Fibre
- 1.92 g
- Calcium
- 30.46 mg
- Iron
- 1.45 mg
- Magnesium
- 46.5 mg
