Taiwanese Braised Pork Rice
  • 300g pork bellycut into bite-size pieces
  • 300g minced pork
  • 4 hard-boiled eggs
  • 2pcs tau kwa
  • 100g shallots
  • 50g ginger
  • 5g rock sugar
  • 10g five spice powder
  • 1 japanese cucumber
  • 80ml dark soy sauce
  • 20ml taiwan rice wine
  • 500ml water
Prepare the ingredients
  1. Peel and slice the shallots and ginger.
  2. Freeze the tau kwa overnight and thaw it before slicing it into pieces.
Saute and braise the meat
  1. Heat 1 tbsp of oil in a casserole. Stir-fry sliced shallots until it turns translucent. Transfer to a bowl and set aside.
  2. In the same casserole, add in 1 tbsp of oil. Stir-fry ginger, pork belly and minced meat until the smell of the lard releases. Add in dark soy sauce, fried shallot, rice wine, rock sugar and five spice powder. Pour in sufficient water to cover the meat. Mix the ingredients evenly, add in the hard-boiled egg and tau kwa. Simmer for 45 minutes - 1 hour.
Ready to serve
  1. Serve the braised meat with a bowl of warm rice, hard-boiled egg, tau kwa and cucumber!