Taiwanese Braised Pork Rice

Ingredients

• 500g (1.1 lb) pork belly, sliced 500g (1.1 lb) pork belly, sliced
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons dark soy sauce 2 tablespoons dark soy sauce
• 2 tablespoons rice wine 2 tablespoons rice wine
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 2 cups (470ml) water 2 cups (470ml) water
• 4 cups steamed rice 4 cups steamed rice
• 2 green onions, thinly sliced (for garnish) 2 green onions, thinly sliced (for garnish)
• Pickled vegetables (for serving) Pickled vegetables (for serving)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 25g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat. Add the minced garlic and chopped shallots, and sauté until fragrant.
2. 2.
   Add the sliced pork belly to the pan and cook until browned on all sides.
3. 3.
   In a small bowl, mix together the soy sauce, dark soy sauce, rice wine, brown sugar, and five-spice powder. Pour the mixture over the pork belly and stir well to coat.
4. 4.
   Add the chicken broth and water to the pan, and bring to a simmer. Reduce the heat to low, cover the pan, and let it simmer for about 1.5 to 2 hours, or until the pork is tender and the sauce has thickened.
5. 5.
   While the pork is simmering, prepare the steamed rice according to your preferred method.
6. 6.
   Once the pork is done, remove it from the pan and shred it into smaller pieces using two forks.
7. 7.
   To serve, place a generous amount of steamed rice in a bowl, top it with the shredded pork, and drizzle some of the braising sauce over it. Garnish with sliced green onions and serve with pickled vegetables on the side.

Treat your ingredients with care...

• Pork belly — For the best results, choose pork belly with a good balance of meat and fat. This will ensure that the meat becomes tender and flavorful during the braising process.
• Five-spice powder — If you don't have five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• For an extra layer of flavor, marinate the pork belly in the sauce overnight before cooking.
• If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the pan during the last few minutes of cooking.
• Adjust the sweetness and saltiness of the dish according to your taste by adding more or less brown sugar and soy sauce.

Serving advice

Serve the Taiwanese Braised Pork Rice hot, allowing the flavors to meld together. The dish is traditionally enjoyed as a main course, but it can also be served as part of a larger meal with other Taiwanese dishes.

Presentation advice

To enhance the presentation of the dish, arrange the shredded pork belly neatly on top of the steamed rice. Garnish with a sprinkle of sliced green onions for a pop of color. Serve the pickled vegetables in a separate small dish to add a vibrant touch to the overall presentation.