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Taiwanese Braised Pork Belly Rice http://rasamalaysia.com/taiwanese-braised-pork-belly-rice/
February 05th, 2014 13 Comments

Taiwanese Braised Pork Belly Rice

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Taiwanese Braised Pork Belly Rice

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Taiwanese Braised Pork Belly Rice Recipe

Serves 4 people | Prep Time: 5 Minutes | Cook Time: 60 – 90 minutes

Ingredients:

1 lb pork belly
4 cups water
1 cassia/cinnamon stick
1 star anise
1/4 cup Mizkan Oigatsuo Tsuyu Bonito Flavored Soup Base (No MSG)
4 tablespoons Mizkan Honteri Mirin
1 tablespoon dark soy sauce
4 hard-boiled eggs, shelled
Some Chinese pickled mustard green, roughly chopped, optional
Cilantro leaves, for garnishing

Method:

Rinse the pork belly thoroughly with water. Cut the skin off. Cut into 1/2-inch thick pieces or 8 pieces.

Heat up a pot with 4 cups of water. When the water is hot and boiling, transfer the pork belly into the pot, add the cassia/cinnamon stick and star anise. Turn the heat to low and add the Mizkan Oigatsuo Tsuyu Bonito Flavored Soup Base, Mizkan Honteri Mirin, and the dark soy sauce. Add the hard-boiled eggs into the pot, cover with its lid and slowly braise the pork belly until tender, for about 60 – 90 minutes, or to your desired texture.

Prepare four steamed rice bowls, add 2 slices of the Taiwanese braised pork belly, a hard-boiled egg (sliced into half) on each rice bowl, then drizzle some sauce from the pork belly on top of the rice. Garnish with some pickled mustard green, cilantro leaves and and serve immediately.

Cook’s Notes:
  1. When shopping for the Mizkan Oigatsuo Tsuyu Bonito Flavored Soup Base (no MSG), make sure you look for the green label. There is a red label Mizkan Bonito Flavored Soup Base which has MSG. If you are allergic to MSG, make sure you pick up the bottles with green labels.
  2. Don’t eat pork? You can make this recipe with chicken thighs and/or chicken drumsticks.

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13 comments... read them below or add one

  1. Dennis Gerber says:

    You continue to open doors to new adventures in cooking. I see pork bellies often – but have never had a recipe to try them. Yours was easy to follow, right down to the sauces to use – and as usual, came out just great.
    Thanks

  2. noobcook says:

    Lu rou fan is one of my most-missed Taiwanese dishes. Wishing you and your loved ones a happy and prosperous lunar new year. 新年快乐!

  3. Loke2112 says:

    This just looks delicious. I wonder what other cuts of pork or beef would work with this that have lower fat content. Im thinking a boston butt cut up and trimmed would be nice or perhaps a shoulder. Any thoughts on that Bee?

  4. Dennis Gerber says:

    I liked the pork belly recipe – today I am trying the cashew chicken, using BAKING SODA on the chicken, which is something I have never done. Sounds like a fantastic idea. By the way, with so many verities of rice to choose from – which one do you prefer?

  5. v says:

    I really want to try making this recipe. Would you please tell me how to make pickled mustard greens as I do not have a clue? Thanks!

  6. Kenny Mah says:

    Oh man, I miss Taiwan so much, especially the food in Taipei! This recipe will just do the trick for some bouts of weekend home cooking till I get to visit old Formosa again.

    (I will probably make extra braised soy sauce eggs for a quick supper treat when the midnight hunger pangs hit, hehe.)

  7. Pieata says:

    Unable to source Mizkan oigatsuo Tsuyu bonito flavoured soup base, what can I use?
    Pieata

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