Taiwanese pork belly over rice

Taiwanese pork belly over rice

Based on 30 ratings

Difficulty

Easy 👌
75
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
100 g 
cooked short-grain rice
200 g 
pork belly
2  
bok choy
3  
scallions
1  
hard boiled egg
3 slices 
ginger
2 cloves 
garlic
1 stick 
cinnamon
1  
star anise
1  
bay leaf
1  
black cardamom pod
5 tbsp 
dark soy sauce
2 tbsp 
miso paste
500 ml 
water
4 tbsp 
neutral oil (divided)
salt
pepper
sugar
Metric
Imperial
  • 100 g cooked short-grain rice
  • 200 g pork belly
  • 2  bok choy
  • 3  scallions
  • 1  hard boiled egg
  • 3 slices ginger
  • 2 cloves garlic
  • 1 stick cinnamon
  • 1  star anise
  • 1  bay leaf
  • 1  black cardamom pod
  • 5 tbsp dark soy sauce
  • 2 tbsp miso paste
  • 500 ml water
  • 4 tbsp neutral oil (divided)
  • salt
  • pepper
  • sugar

Utensils

  • wok
  • saucepan
  • spider or slotted spoon
  • meat cleaver or chef's knife
  • cooking spoon
  • cutting board
  • small bowl

Enjoy with

London fog
Warm, milk-based tea is a favorite in Taiwanese culture.

Nutrition per serving

Cal
678
Protein
25g
Fat
55g
Carb
23g

Step 1/6

Mince garlic and roughly chop scallions. Peel and mince ginger. Chop pork into bite-sized cubes. Cut and separate leaves of bok choy.
  • 200 pork belly
  • 2 cloves garlic
  • 3 slices ginger
  • 3 scallions
  • 1 bok choy
  • meat cleaver or chef's knife
  • cutting board

Mince garlic and roughly chop scallions. Peel and mince ginger. Chop pork into bite-sized cubes. Cut and separate leaves of bok choy.

Step 2/6

Fill wok one-third of the way with water and poach pork belly for approx. 5 – 7 min. in boiling water. Strain and set aside in a small bowl. Discard water.
  • wok
  • spider or slotted spoon
  • small bowl

Fill wok one-third of the way with water and poach pork belly for approx. 5 – 7 min. in boiling water. Strain and set aside in a small bowl. Discard water.

Step 3/6

Heat oil over medium-high heat. Add ginger, garlic, and scallions to oil and sauté for approx. 1 min. Add star anise, cinnamon, black cardamom, and bay leaf. Then, return pork to wok and fry along with aromatics for approx. 1 – 2 min. Mix miso paste with water and add to wok. Peel hard boiled egg and add to wok. Cook for approx. 1 hour. Season with dark soy sauce and salt, pepper, and sugar to taste. Remove star anise, cinnamon, black cardamom, and bay leaf before serving.
  • 3 tbsp neutral oil
  • 1 stick cinnamon
  • 1 star anise
  • 1 bay leaf
  • 1 black cardamom pod
  • 2 tbsp miso paste
  • 500 ml water
  • 1 hard boiled egg
  • 5 tbsp dark soy sauce
  • salt
  • pepper
  • sugar
  • cooking spoon
  • small bowl

Heat oil over medium-high heat. Add ginger, garlic, and scallions to oil and sauté for approx. 1 min. Add star anise, cinnamon, black cardamom, and bay leaf. Then, return pork to wok and fry along with aromatics for approx. 1 – 2 min. Mix miso paste with water and add to wok. Peel hard boiled egg and add to wok. Cook for approx. 1 hour. Season with dark soy sauce and salt, pepper, and sugar to taste. Remove star anise, cinnamon, black cardamom, and bay leaf before serving.

Step 4/6

Bring another wok or saucepan filled with some water to a boil, add some oil, and cook bok choy for approx. 10 – 20 sec, or until softened slightly and bright green.
  • 1 tbsp neutral oil
  • wok or saucepan

Bring another wok or saucepan filled with some water to a boil, add some oil, and cook bok choy for approx. 10 – 20 sec, or until softened slightly and bright green.

Step 5/6

Remove bok choy from wok and set aside.
  • spider or slotted spoon

Remove bok choy from wok and set aside.

Step 6/6

Halve egg, then arrange pork, bok choy, and egg halves in serving bowls over a bed of rice. Enjoy!
  • 100 cooked short-grain rice

Halve egg, then arrange pork, bok choy, and egg halves in serving bowls over a bed of rice. Enjoy!