Taiwanese Braised Pork Belly Rice is one of the must-eat in Taiwan. It’s a bowl of rice served with Small Pieces of Pork Belly braised for hours in soy sauce and rice wine until it’s extremely tender and melt-in-your-mouth.
I just came back from Taiwan and I knew I must share this recipe once I’m back to Singapore. For those who had follow my blog, I had already posted a recipe on Lu Rou Fan a while ago. There are some difference in these 2 recipes. The earlier one has more intense flavour, more meaty and this recipe is more like the famous 金峰卤肉饭 in Taipei -its definitely more melt-in-your-mouth with more fats and very flavourful.
This recipe also includes marinating Lava Egg in the pork belly braised liquid. Yummy!
If you prefer a meatier and healthier version, you can use this recipe instead – http://eckitchensg.com/2015/08/taiwan-style-braised-pork-belly-on-rice/.
You can also reduce the fats proportion and increase the proportion of meat. However, this will result a less melt-in-your-mouth one. To braise the pork to the desired texture, you will need to braise over stove-top for about 3 hours with lid on. The consistency of the braising should be slightly thick after 3 hrs of braising. Pressure cooker recipe also provided. However, i still prefer using stove top despite the long hours of cooking because stove top cooking will give a thicker consistency and give a sticky-lipped feel.
I used this Rice Wine from Taiwan for braising of the pork belly. You can use any rice wine you can find.
This recipe used soy sauce, both light and caramelised, from Feng He. The sauce from Feng He is more fragrant and sweeter as compare to the rest on the shelves
Bring the pot of pork belly in its braising liquid to boil over medium high heat. Before lowering the heat for hours of simmering, scoop out a cup of braised liquid for marinating the lava egg.
Do allow it to cool down before using it as a marinade. While the braising liquid is cooling down, prepare the egg
Use a egg puncher and punch a hole at the bottom of the egg
Bring a pot of water to boil over medium high heat.
Lower the heat to medium or medium low.
Add in 2 to 4 pieces of 55g eggs (egg straight from the fridge). The water, after adding in the egg, should be lightly boiling – more vigorously than simmering but not fully boiling
The timing for the lava egg is based on egg chilled from the fridge and the size of the egg is about 55g per egg. Room temperature egg of similar weight will be 5 mins 20 sec. Size and temperature of the eggs greatly affect the timing of cooking. Increase or decrease accordingly. Experiment with 1 egg first. Start to cook the rest only when you get it right. Very fresh eggs are harder to peel. It will be better to use a 1 to 2 days old eggs.
Shock the egg in a bowl of ice water and peel the eggs. Add in the eggs in the cooled braising liquid.
Allow it to marinate for 3 hours while the pork belly is braising.
When the pork belly is melt-in-your-mouth tender, scoop a generous amount of pork belly and its braising liquid over a bowl of rice. Top with the lava egg and some blanched vegetables.
- 100g Pork Fats (Cut into thin strips - about 0.5 cm in width & thickness)
- 250g Pork Belly (Cut into thin Strips - about 0.5 cm in width & thickeness)
- 100g Pork Skin; optional (Cut into thin Strips - about 0.5 cm in width & thickeness)
- 15 Dried Mushrooms; optional (soak and cut into thin strips)
- 200ml Rice Wine
- ½ teaspoon Five Spice Powder
- 1 Tablespoon Soy Sauce (add another ½ teaspoon of salt if using Feng He Soy sauce or any soy sauce of a sweeter taste)
- 2 Tablespoon Dark Soy Sauce
- ½ Tablespoon Sugar
- ½ tablespoon Sesame Oil
- 2 tablespoon Fried Shallot
- 1 tablespoon Chopped Garlic
- 600ml water
- 200 ml cooled braising liquid
- 1 tablespoon soy sauce
- 1 litre of water
- 2 to 4 pieces 55g chilled egg
- Heat a saucepan over medium heat.
- Add in sesame oil and when the oil gets hot, add in garlic.
- Stir fry until garlic turns golden brown
- Add in all the other ingredients for the braise in the saucepan and bring it to boil.
- Reduce to low heat and allow the pot of goodness for 3 hours or until the fats just melt in your mouth and the meat falls apart easily. The braising liquid should be slightly thick.
- Scoop 200 ml of braising liquid from the braising liquid and add 1 tablespoon of soy sauce
- Set aside and allow it to cool completely before use
- Use a push pin or any egg puncher to gently puncture a small hole on the bottom of each egg
- Fill a saucepan with water and bring it to boil under high heat.
- Reduce to medium heat (still lightly boiling) and gently put the eggs into the sauce pan
- Cook for 5 mins 30 sec
- Remove from the boiling water and shock the egg in cold water to prevent further cooking.
- When the eggs are cool, peel them and add into a container with the cooled braising marinade
- Chill it in the fridge for at least 3 hours and serve over the rice with the pork belly
Also, if using light soy sauce from Feng He or any soy sauce with a sweeter taste, add ½ teaspoon of salt.
Optional: Add in ready peel boiled egg for braised egg instead of lava egg
*This is not a pressure cooker recipe. If you would like to use pressure cooker, reduce the water from 600ml to 300 ml. Boil the braising liquid over the stove to evaporate the alcohol first before transferring to the pressure cooker.