Taiwanese braised pork over rice or 滷肉飯 is a well known dish of braised pork belly in a dark brown sauce from Taiwan. It’s served over rice so that the white rice can soak up all the rich meaty juices. It has become one of our family favourites because its savoury and sweet flavour profile is perfect for my non-spicy eaters.
A less fatty version
While I LOVE pork belly…I have many recipes that uses pork belly. For my version of 滷肉飯, I choose to use pork neck instead. I find that it has more than enough fat to enrich the sauce and more than enough meat to satiate the strictly lean meat eaters.
An easy to make dish that doesn't need too many ingredients
Great as a week night meal idea, this is easy to make and comes together in less than an hour on the stove top. Better yet, throw it all in your pressure cooker/Instant Pot and get the same melt-in-your mouth morsels of pork in under 30 minutes. Better still, throw it all in your slow cooker and forget it about completely as you go about your day! The ingredients are super simple, all you’ll need are pork and eggs and a handful of mostly pantry items.
Please try it out for your family tonight, you won’t believe how so little effort gives out so much big flavours!
You Will Need
Instructions
Cut pork into 1/2 inch cubes.
Slice onions or shallots.
Boil and peel eggs.
In a pot, put enough oil to half submerge the sliced onions, and fry until crispy around the edges.
Add garlic cloves and fry for another couple of minutes.
Drain the onions and garlic from the oil and set aside.
In the same pot, add back 1 tsp of the onion-y oil and stir fry the pork over high heat for a few minutes.
Then add in Chinese cooking wine, light and dark soy sauces, rock sugar, red wine and Chinese 13 spice blend and toss to mix.
Add back in fried onions and garlic, toss to mix.
Add in 1/2 litre of water, cover and bring to a boil.
Once it's boiling, reduce the heat to medium low and simmer for 45min or until meat is almost tender.
Open the lid and add in boiled eggs and cook for another 10min over high heat to reduce the sauce.
Taste for seasoning and if it needs it, add salt to taste.
If there is a lot of oil after the sauce has reduced, remove the clear oil with a spoon.
Serve over steamed rice.
Ingredients
Directions
Cut pork into 1/2 inch cubes.
Slice onions or shallots.
Boil and peel eggs.
In a pot, put enough oil to half submerge the sliced onions, and fry until crispy around the edges.
Add garlic cloves and fry for another couple of minutes.
Drain the onions and garlic from the oil and set aside.
In the same pot, add back 1 tsp of the onion-y oil and stir fry the pork over high heat for a few minutes.
Then add in Chinese cooking wine, light and dark soy sauces, rock sugar, red wine and Chinese 13 spice blend and toss to mix.
Add back in fried onions and garlic, toss to mix.
Add in 1/2 litre of water, cover and bring to a boil.
Once it's boiling, reduce the heat to medium low and simmer for 45min or until meat is almost tender.
Open the lid and add in boiled eggs and cook for another 10min over high heat to reduce the sauce.
Taste for seasoning and if it needs it, add salt to taste.
If there is a lot of oil after the sauce has reduced, remove the clear oil with a spoon.
Serve over steamed rice.