Dish

Jiû-hî ke

Pork and chicken soup with peanuts

Jiû-hî ke is a dish that is made by braising pork belly in a mixture of soy sauce, sugar, and spices. The dish is then served with a side of rice and garnished with green onions and cilantro. The pork belly is tender and flavorful, with a rich and savory sauce that is perfect for dipping the rice into.

Asian cuisine› East Asian cuisine› Taiwanese cuisine

Soup› Seafood Soup

Origins and history

Jiû-hî ke is a traditional Taiwanese dish that has been enjoyed for centuries. It is believed to have originated in the southern regions of Taiwan, where pork is a staple ingredient in many dishes. The dish has since become popular throughout the country and is now considered a national dish.

Dietary considerations

Gluten-free

Variations

There are many variations of Jiû-hî ke, with some recipes calling for additional ingredients such as garlic, ginger, or star anise. Some versions of the dish also use other cuts of pork, such as pork shoulder or pork belly with skin on, giving the dish a different texture and flavor.

Presentation and garnishing

Jiû-hî ke is typically served on a large platter, with the pork belly arranged in the center of the platter and the sauce poured over the top. The dish is then garnished with green onions and cilantro, and served with a side of rice. To make the dish even more visually appealing, you can add some stir-fried vegetables or pickled vegetables to the platter.

Tips & Tricks

To make the dish even more flavorful, you can add a splash of rice vinegar or a pinch of five-spice powder to the sauce. You can also use a mix of different cuts of pork, such as pork shoulder and pork belly, to add some variety to the dish.