Taiwanese Braised Pork Belly- Recipe

So I’ve been making my parents Caramelized Vietnamese Pork Belly with Eggs a few times now but what I love about the Taiwanese recipe is the use of added aromatics like star anise, cinnamon, and bay leaves.

Unlike the Vietnamese recipes, there’s no need for coconut water or coconut soda. Personally I love the sweet and fattiness of the coconut addition so I’ll probably be merging these two recipes together soon!

1 lb skin-on pork belly

• 2 teaspoon oil

• 1 tbs brown sugar

• 1 shallot onion minced (2 tbs)

• 1.5 tbs minced garlic

• 1/4 tsp kosher salt

• 1/4 cup shaoxing wine

• 3 tablespoons light soy sauce

• 2 tablespoons dark soy sauce

• 2 cups water

• 6 hardboiled eggs or 12 boiled quail eggs

• 3 star anise

• 1” piece of cinnamon stick

• 2 bay leaves

• 2 teaspoons Sichuan peppercorns (optional, tie in a tea bag)

• 3 slices fresh ginger

Garnish: Sprig of cilantro, about 1/8 cup of chopped scallions, and 1 sliced chili pepper

INSTRUCTIONS

• In medium pot, boil chopped pork belly for 2 minutes with 2 tsp of salt, rinse, drain and set aside (this removes blood and any impurities from meat). Take the pork water/broth and strain through a paper towel on top of a strainer into a bowl or jar and set aside.

• Heat oil in a wok or small pot over low heat and add the sugar to melt. Let simmer until you get an amber color. Don’t stir the sugar while melting instead swirl the wok/pot.

  • Once the caramel is a light amber color, carefully add drained/dry pork chunks into the caramel carefully and add soy sauces.

  • Turn the heat up to medium-low, add onions and garlic, and let pork brown in the caramel for about 1 minute each side. Careful not to burn the sugar.

  • Add shaoxing wine, 2 cups water, mix, 1/4 tsp salt and bring to a boil.

  Add spices and simmer on low with lid on for 1- 1.5 hours while stirring occasionally. After 15-30 min you can remove the cinnamon (it was getting too strong for me). Add your eggs after 45 min.

• When meat is fork tender stir and turn up the heat to medium high to thicken sauce, about 5-15 minutes while stirring occasionally. You want the sauce to be nice and thick, and about half reduced.

• Garnish with some fresh cut chili peppers, and a sprig or two of cilantro, and some chopped scallions

  Serve hot with a side of rice!