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Taiwanese Braised Pork with Rice

Course Main Course
Servings 6 people

Ingredients

  • 10 pieces dried shiitake mushrooms
  • 1.2 liters water
  • 1 kilo pork belly cut into very small cubes
  • 1 tbsp olive oil
  • 6 cloves garlic minced
  • 1 piece thumb-sized ginger sliced thinly
  • 2 pieces star anise
  • 1 piece cinnamon stick
  • 1/3 cup soy sauce
  • 2 tbsp soy sauce
  • 1/3 cup shaoxing wine
  • 2 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 tsp five spice powder
  • 2 tbsp rock sugar
  • 1 cup shallots minced then fried
  • 4 pieces eggs hard-boiled
  • fresh coriander leaves for garnish

Instructions

  1. Boil shiitake mushrooms in 1.2 liters of water for 20 minutes.

  2. Take out shiitake mushrooms and slice into small cubes. Set aside the sliced shiitake mushrooms and the water (1 liter) used in boiling the shiitake mushrooms.

  3. Heat olive oil in a large pot over medium heat.

  4. Add ginger, garlic, star anise and cinnamon stick. Saute for 3 minutes.

  5. Add pork belly and cook until pork turns light brown in color.

  6. Add the 1-liter mushroom broth (from earlier), shiitake mushrooms, soy sauce, shaoxing wine, oyster sauce, sesame oil, five spice powder, rock sugar and fried shallots.

  7. Cover the pot and bring to a boil.

  8. Then lower the heat and simmer for 1 hour. Stirring as much as you can during this time.

  9. Add hard-boiled eggs and simmer for another 30 minutes. Stirring again frequently.

  10. Add rice into a serving bowl. Place braised pork, hard boiled egg and fresh cilantro leaves on top.

  11. Serve and enjoy!