Ingredients
Marinating the pork belly
- 2 tbsp of light soy sauce
Braising the pork belly
- 2 tbsp of light soy sauce
- 1/3 cup of shallots
- 3 slices of ginger
- 2 pieces of star anise
- 30g of brown sugar
- 3 cloves of garlic
- 1 tsp of dark soy sauce
- 1 tsp of five-spice powder
- 1 litre of water
- Half boiled egg (optional)
- A handful of bak choy (optional)
Tools
- Pan
- Knife
- Chopping board
Recipe Preparation
Preparation time (pork belly marinade): 10 minutes + 10 mins set aside Cooking time: 20 minutes
Feeds six
Marinating the pork belly
- Cut the pork belly into strips, about half-inch thick.
- Mix it with light soy sauce and set it aside for 10 minutes.
Braising the pork belly
- Heat up your pan with some oil.
- Add in the ginger, garlic, shallots, star anise into the pan and fry until fragrant.
- Add the pork belly strips into the pan.
- Once you see the pork belly getting a little burned on the bottom, add soy sauce, dark soy sauce and five-spice powder. Keep stirring.
- Pour in your sugar and keep stirring until the sugar melts.
- Pour in 1 litre of water.
- Add in bak choy and eggs. (optional)
- Turn the heat to low and let it simmer for another 10 minutes; you can let it stew for longer if you want it to be more tender.
Recipe (In Pictures)
Step 1: Cut the pork belly into strips, about half-inch thick.
Step 2: Mix it with light soy sauce and set it aside for 10 minutes.
Braising the pork belly
Step 3: Heat up your pan with some oil.
Step 4: Add in the ginger, garlic, shallots, star anise into the pan and fry until fragrant.
Step 5: Add the pork belly strips into the pan.
Step 6: Once you see the pork belly getting a little burned on the bottom, add soy sauce, dark soy sauce and five-spice powder. Keep stirring.
Step 7: Pour in your sugar and keep stirring until the sugar melts.
Step 8: Pour in 1 litre of water.
Step 9: Add in bak choy and eggs. (optional)
Step 10: Turn the heat to low and let it simmer for another 10 minutes; you can let it stew for longer if you want it to be more tender.
There we have it, a piping bowl of Braised Pork Belly Rice. This is heaven in a bowl if I had to put it simply. Those craving some yummy goodness of Taiwanese street food can look no further with this simple and easy recipe. Chow down some of this meltingly tender meat and forget the calories!
Braised in a savoury, rich sauce and smothered on top of rice, every mouthful exuded a savoury-sweet-umami tender juicy pork belly. This really hit the spot for me. The infusion of the warm braised pork sauce into the rice made it gorgeously delicious and absolutely appetising.
This dish is best eaten while it is still warm as it doesn’t taste that great once it turns cold. Though, if I had to add it’s no way comparable to the one I had in Taiwan, this really makes for a really good alternative version.
If you try out this Braised Pork Belly Rice recipe, let us know how it goes!
Expected Damage: S$10 – S$15 per portion (6 pax)