{"id":7895,"date":"2025-08-04T21:21:59","date_gmt":"2025-08-04T21:21:59","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=7895"},"modified":"2026-02-09T21:32:09","modified_gmt":"2026-02-09T21:32:09","slug":"taiwanese-braised-pork-rice-video","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/taiwanese-braised-pork-rice-video\/","title":{"rendered":"Taiwanese Braised Pork & Rice [Video]"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Taiwanese Braised Pork & Rice [Video]<\/span><\/h2>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span> 20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 35 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Marion – Marion’s Kitchen<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> Tbsp<\/span> vegetable oil<\/span><\/li>
  • 700<\/span> g (1.5 lb)<\/span> pork belly<\/span> cut into 2cm (\u00be inch) pieces<\/span><\/li>
  • 1<\/span> tsp<\/span> Sichuan peppercorns<\/span><\/li>
  • 3<\/span> cloves<\/span> garlic <\/span> finely chopped<\/span><\/li>
  • 1<\/span> eschallot<\/span> finely chopped<\/span><\/li>
  • \u00bc<\/span> cup<\/span> soy sauce<\/span><\/li>
  • \u00bc<\/span> cup<\/span> Chinese Shaoxing wine<\/span><\/li>
  • 1<\/span> Tbsp<\/span> dark sweet soy sauce or kecap manis<\/span><\/li>
  • \u00bc<\/span> cup<\/span> brown sugar<\/span><\/li>
  • 3<\/span> slices<\/span> of fresh ginger<\/span><\/li>
  • 3<\/span> dried bay leaves<\/span><\/li>
  • 3<\/span> whole star anise<\/span><\/li>
  • 1<\/span> cinnamon stick<\/span><\/li>
  • 6<\/span> dried shiitake mushrooms<\/span><\/li>
  • 4<\/span> boiled eggs<\/span> peeled<\/span><\/li>
  • steamed rice<\/span> to serve<\/span><\/li>
  • steamed Asian greens<\/span> e.g. gailan or bok choy, to serve<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Heat the oil in a wok or deep frying pan over high heat. Add the pork belly and cook, stirring, 4-5 minutes or until starting to colour.<\/div><\/li>
    • Use a mortar and pestle to lightly crush the Sichuan peppercorns. Add those to the pork in the pan along with the garlic and eschallots. Stir to combine. Then add the ginger, bay leaves, star anise and cinnamon stick.<\/div><\/li>
    • Now add the soy sauce, Shaoxing wine, dark sweet soy sauce, brown sugar and 2 cups of water. Bring to the boil. Reduce heat to low and simmer for 1 hour or until the pork is nearly tender.<\/div><\/li>
    • Meanwhile, place the mushrooms in a heatproof bowl. Pour over enough boiling water to cover. Set aside for 20 minutes to soak. Drain and discard the liquid. Remove and discard the stem and slice the mushrooms in half.<\/div><\/li>
    • Add the mushrooms and eggs to the wok. Simmer, turning the eggs occasionally, for another 10 minutes or until the pork is very tender.<\/div><\/li>
    • Serve, cut the eggs in half and serve the pork with the egg, steamed rice and steamed greens<\/div><\/li><\/ul><\/div><\/div>\n
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