Dish

Ian-chhiâng

Ian-chhiâng Sausage

Ian-chhiâng is made by marinating pork belly in a mixture of soy sauce, rice wine, sugar, and spices such as star anise and cinnamon. The pork is then steamed until tender and served sliced with rice and pickled vegetables. The dish is popular in Taiwan and is often served at family gatherings and special occasions.

Asian cuisine› East Asian cuisine› Taiwanese cuisine

Sausage

Origins and history

Ian-chhiâng has been a traditional Taiwanese dish for centuries. It is believed to have originated in the southern regions of the country, where it was made by farmers using the ingredients they had on hand. Today, it is a popular dish throughout the country and is often served at weddings and other celebrations.

Dietary considerations

Ian-chhiâng is not suitable for vegetarians or vegans. It may also contain gluten and soy, depending on the recipe.

Variations

There are many variations of ian-chhiâng, with different spices and ingredients used depending on the region and the cook. Some recipes call for the addition of garlic or ginger, which adds a pungent flavor to the pork. Other variations may use different types of meat, such as chicken or beef.

Presentation and garnishing

Ian-chhiâng is typically served on a platter with the rice and pickled vegetables on the side. Garnish with fresh herbs, such as cilantro or green onions, for added flavor and color.

Tips & Tricks

When making ian-chhiâng, be sure to use high-quality pork belly and fresh spices for the best flavor. If you don't have a steamer, you can cook the pork in a slow cooker or oven. Store any leftover pork in the refrigerator for up to three days.

Side-dishes

Pickled vegetables are the traditional side dish served with ian-chhiâng. Other options include stir-fried greens or steamed bok choy.

Drink pairings

Ian-chhiâng pairs well with a variety of drinks, including beer, white wine, and green tea. For a non-alcoholic option, try jasmine tea or coconut water.