Taiwanese Braised Pork Belly with Rice
This Taiwanese-inspired dish features tender braised pork belly served over rice with blanched bok choy and a soft-boiled egg, all simmered in a fragrant soy-miso broth.
- Prep1h 15m
- Cook1h 15m
- Total1h 15m
- DifficultyMedium
- Servings2
This is a comforting one-pot meal that brings the deep, savory flavors of Taiwanese braised pork to your kitchen. The pork belly is first blanched to remove excess fat, then simmered slowly with aromatic spices and a rich miso-soy sauce until it's melt-in-your-mouth tender.
Serve it over steamed rice with fresh bok choy and a halved boiled egg for a complete and satisfying dinner. The combination of tender meat, fragrant broth, and crisp greens is simply irresistible.
Ingredients
Servings
Converted amounts are rounded.
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Method
- Finely chop the garlic and cut the scallions into large pieces. Peel and finely chop the ginger. Cut the pork belly into bite-sized cubes. Separate the bok choy leaves from the stems and cut them into pieces.
- Fill a wok one-third full with hot water. Add the pork belly, bring to a boil, and cook for about 5-7 minutes. Drain the water and set the meat aside.
- Heat oil in the wok over medium heat. Add the ginger, garlic, and scallions, and sauté for about 1 minute. Add the star anise, cinnamon, cardamom, and bay leaf. Then return the pork belly to the wok and fry with the spices for 1-2 minutes. Mix the miso paste with water and pour it into the wok. Peel the hard-boiled egg and add it to the wok. Let it simmer for 1 hour. Season with soy sauce, salt, pepper, and sugar. Remove the star anise, cinnamon, cardamom, and bay leaf before serving.
- In a separate pot or wok, bring some water to a boil. Blanch the bok choy with a little oil for 10-20 seconds, or until it becomes slightly softer and greener.
- Remove the bok choy from the wok or pot and set it aside.
- Cut the egg in half. Arrange the pork belly, bok choy, and egg halves in a bowl and serve with rice. Enjoy!
💡 Tips
- For extra flavor, you can add a teaspoon of sugar to balance the saltiness.
- If you don't have a wok, use a large pot or Dutch oven.
- The dish tastes even better the next day, as the flavors meld together.
Inspired by a recipe from Kitchen Stories