Taiwanese Braised Pork Belly

Taiwanese Braised Pork Belly

Every bite of this Taiwanese Braised Pork Belly over rice, with its tender, melt-in-your-mouth meat and savory-sweet braising sauce, transports you to the bustling streets of Taiwan! This is an iconic dish you must try.

 

 

Instructions:

  1. Parboil pork belly for 3 min. Drain and rinse thoroughly. Cut into quarter inch thick strips.
  2. Heat the pan over low heat, and add the sugar. When the sugar starts to melt, add the onions. Turn up the heat a bit and stir-fry the onions for a minute. 
  3. Add the pork, shaoxing wine, scallion sauce, and water. Stir and bring the mixture to a boil. Once boiling, add the spices, along with the peeled hard boiled eggs and turn the heat to the lowest setting. Simmer for 1½ hours, stirring occasionally to prevent sticking
  4. Remove the spice packet and turn up the heat to medium high to thicken the sauce, stirring occasionally, about 5-minutes.
  5. Serve over steamed white rice.

    Cook, create, kai dong!
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