Taiwan Style Salted Pork Belly with Rice (鹹猪肉饭）
Author: 
Serves: 4
 
Ingredients
!The Pork Belly
  • 350g Pork Belly (As fatty as possible)
  • ½ teaspoon white vinegar
  • 40ml rice wine
  • ½ teaspoon sugar
  • 2 tablespoons salt
  • ¼ teaspoon cinnamon powder
  • ¼ teaspoon five spice powder
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ginger powder
  • ½ teaspoon prune powder
  • 2 tablespoons chopped garlic
Stir Fry Cabbage
  • 200g Cabbage (cut into bite size pieces)
  • 60g Carrot (cut into matchstick size)
  • 2 tablespoons oil
  • 2 tablespoons garlic
  • 4 tablespoon water
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper
Soy Sauce Eggs
  • 4 pieces chill medium size eggs (about 55g per piece; from refrigerator)
Marinade for the eggs
  • 240 ml water
  • 120 ml Japanese Soy Sauce
  • 240 ml Sake
  • 60 ml Mirin
  • 1 tablespoon chopped garlic
Others
  • 4 Portions of ready cooked rice
Instructions
Marinate the Pork Belly (at least 3 days in advance)
  1. Clean the Pork Belly and pat dry with kitchen tissue
  2. Poke the skin of the pork belly with meat pricker or needle. Poke as many hole as possible
  3. In a large mixing bowl, add the pork belly and all the other ingredients for marinating the pork.
  4. Mix well and cover with plastic wrap
  5. Chill it in the fridge for at least 3 days, maximum 5 days
  6. At least 6 hours before meal (or overnight), remove the pork belly from the fridge and wash off the marinade from the pork belly.
  7. Pat dry with kitchen tissue and place it on a plate, uncover; and leave it in the chiller to dry.
Marinade for the Eggs (at least 1 day in advance)
  1. Add all the ingredients for the marinade into a saucepan and heat over medium fire.
  2. Remove the saucepan from the fire when boil and pour the marinade into an airtight container after cool. Set aside
Boiling the Eggs
  1. Use a push pin or any egg pin to gently puncture a small hole on the bottom of each egg
  2. Fill a saucepan with water (must be enough to cover the eggs) and bring it to boil under high heat.
  3. Reduce to medium heat (still boiling) and gently put the eggs into the sauce pan
  4. Cook for 5 mins 30 sec
  5. Remove from the boiling water and shock the egg in cold water to prevent further cooking.
  6. When the eggs are cool, peel them and add into a container with the soy sauce marinade
  7. Chill it in the fridge for at least 12 hours
Air Frying the Pork Belly
  1. Preheat the air fryer at 200 degree Celsius for 5 minutes
  2. Add in the marinated pork belly and air fry for 15 minutes
  3. *For non air fryer user; preheat the oven at 250 degree Celsius and grill for 20 mins or until golden brown.
  4. Remove from the air fryer and slice thinly
Stir Fry Cabbage
  1. Heat the oil in a deep frying pan
  2. Add garlic and stir fry until fragrance
  3. Add in carrot and stir fry for 1 minute
  4. Add in cabbage and water, cover with lid for 1 minute (open lid halfway, stir fry and cover)
  5. Add in salt and pepper, stir fry for another 30 sec;
Assembling the Rice Bowl
  1. Divide the cooked rice into 4 bowls
  2. Add sliced pork belly, soy sauce egg and cabbage onto the rice
  3. Serve hot
Recipe by eckitchensg at http://eckitchensg.com/2015/11/taiwan-style-salted-pork-belly-with-rice/