The Meltz-in-your-mouth Taiwanese Braised Pork Belly Rice (卤肉饭) - Fatty Yummy Version
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Serves: 2 to 3 pax as main dish
 
Ingredients
Braised Pork Belly
  • 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
Marinade for the lava egg
  • 200 ml cooled braising liquid
  • 1 tablespoon soy sauce
Boiling the Eggs
  • 1 litre of water
  • 2 to 4 pieces 55g chilled egg
Instructions
Braising the Pork Belly
  1. Heat a saucepan over medium heat.
  2. Add in sesame oil and when the oil gets hot, add in garlic.
  3. Stir fry until garlic turns golden brown
  4. Add in all the other ingredients for the braise in the saucepan and bring it to boil.
  5. 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.
Marinade for the Lava Egg
  1. Scoop 200 ml of braising liquid from the braising liquid and add 1 tablespoon of soy sauce
  2. Set aside and allow it to cool completely before use
Boiling the Egg
  1. Use a push pin or any egg puncher to gently puncture a small hole on the bottom of each egg
  2. Fill a saucepan with water and bring it to boil under high heat.
  3. Reduce to medium heat (still lightly 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 cooled braising marinade
  7. Chill it in the fridge for at least 3 hours and serve over the rice with the pork belly
Notes
*There are 2 type of dark soy sauce in the market - Caramelised one which is thick and the more liquid ones. Caramelised ones have a slightly sweeter tone to it. Using the Non caramelised one will taste more like Jinfeng.
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.
Recipe by eckitchensg at http://eckitchensg.com/2016/01/the-meltz-in-your-mouth-taiwanese-braised-pork-belly-rice/