Braised food

Taiwanese Braised Pork Belly on Rice

This Taiwanese Braised Pork Belly recipe is the perfect dish to create and serve for Sunday lunch or dinner with your family and loved ones.

Enjoy this delicious and savory Taiwanese Braised Pork Belly on a side of steamed white rice of your choice.

You can also add a serving of coleslaw according to your preference to make it a healthier and heartier Sunday meal.

Taiwanese Braised Pork Belly on Rice

Taiwanese braised pork belly over rice. Image: Pinterest


For the pork and the marinade

  • 500 g pork belly with skin, sliced ​​then cut into strips
  • 2 tablespoons Shaoxing rice wine
  • 1 tablespoon of soy sauce

For braising

  • 2 tablespoons of cooking oil
  • 2 shallots, peeled and thinly sliced
  • 3 cloves garlic peeled and minced
  • 2 tablespoons of rice wine
  • 3 tablespoons of soy sauce
  • 1 cinnamon stick
  • 2 star anise
  • 1 tablespoon of sugar

For added extras

  • 6 sliced ​​shiitake mushrooms
  • 4 hard-boiled and peeled eggs

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  1. Place the pork belly in a bowl, pour Shaoxing rice wine and soy sauce, mix well and marinate for half an hour.
  2. In a wok or skillet, heat the cooking oil.
  3. Spread the shallot slices in the hot oil and cook, stirring occasionally, until beginning to brown.
  4. Stir in the garlic and cook for half a minute.
  5. Push the shallots and garlic to one side of the pan and spread the marinated pork in the hot oil.
  6. Leave to stand for half a minute then mix everything together. Cook until the pork belly begins to brown around the edges.
  7. Pour in the rice wine and soy sauce.
  8. Add the cinnamon stick and star anise.
  9. Pour two cups of water and stir in the sugar.
  10. Bring to a boil, reduce heat, cover and simmer until pork is tender.
  11. Increase the heat to medium.
  12. Add the shiitake mushrooms and the hard-boiled eggs.
  13. Cook, uncovered, until sauce is thick and sticky.

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