Irresistibly Aromatic Braised Pork Rice
好吃到停不下来的卤肉饭 · pan chinese cuisine
This Taiwanese-style braised pork rice uses skin-on pork belly, fried shallot-like onion crisp, rehydrated shiitake mushrooms, and hard-boiled eggs simmered in a soy-based broth. The author notes that enamel cast iron pots are powerful — watch that the meat doesn't over-stew — and that a clay pot should be stirred with a wooden spatula partway through to prevent sticking, especially near the end. Reserve the skimmed blanching liquid for braising, and if the small diced meat makes skimming foam difficult, simply rinse the pieces under tap water. The author prefers honjozo Japanese soy sauce (no specific brand) for its milder saltiness and aroma in braising.
Priyanka RamanSoftware engineer by day, South Indian cook by night. My pressure cooker is my personality now. Trying to nail my amma's rasam without shortcuts.Nutrition & allergens
Contains:EggSoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 838.9(Main ingredients only; seasoning not counted)
- Protein (g)
- Unknown
- Fat (g)
- 75.4(Main ingredients only; seasoning not counted)
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
pork belly五花肉
35.27 oz
onion洋葱
0.5 piece
14.0 piece
egg鸡蛋
as needed
scallion葱花
2.0 piece
6.0 slice
as needed
1.0 piece
1.0 piece
1.0 piece
Dried chiles干辣椒
1.0 piece
2.0 piece
to taste
to taste
salt盐
to taste
Techniques you'll use
- Deep-frying ↗
Cook food fully submerged in hot oil for crisp crust and moist interior.
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Master-stock braising (lu) ↗
Simmer in a spiced soy-based stock that is reused and deepened.
- Chicken stock (gao tang) ↗
Simmer bones and aromatics slowly for a clear, savory base.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
- 1
Step 1
Prep stage: cut the skin-on pork belly into small cubes.
✅ Done when: All pork belly pieces are cut into evenly sized small cubes.
- 2
Step 2
Prep stage: soak the dried shiitake mushrooms until rehydrated.
✅ Done when: The dried mushrooms are soft and fully rehydrated.
- 3
Step 3
Prep stage: dice the soaked shiitake mushrooms into small pieces.
✅ Done when: The mushrooms are cut into small, uniform dice.
- 4
Step 4
Prep stage: dice the onion into small pieces.
✅ Done when: The onion is cut into small, even dice.
- 5
Step 54 min
Prep stage: wash the eggs, place them in a pot with cold water, bring to a boil, and continue boiling for about 3-4 minutes. Turn off the heat and leave the eggs to sit in the hot water.
✅ Done when: The eggs have boiled for 3-4 minutes and are resting in the hot water.
First make the crispy fried onion. Heat oil in a pot and add the diced onion once the oil is hot.
✅ Done when: The oil is hot and the onion dice is added and sizzling.
Stir-fry constantly over medium-low heat, taking care not to let the onion burn.
✅ Done when: The onion is frying evenly with no dark burnt bits forming.
Keep frying until the onions are done — they smell wonderfully fragrant.
✅ Done when: The onion is golden and deeply aromatic.
Place the skin-on pork belly in a pot with cold water, bring to a boil over high heat, and skim off the foam.
✅ Done when: The water has come to a boil and the surface foam has been skimmed off.
- 10
Step 10
Remove the pork and set aside. Reserve the skimmed blanching broth for braising the meat later.
✅ Done when: The pork is set aside and the broth is clear, with all foam removed.
Pour some of the oil left from frying the onion into the pot. Once hot, stir-fry the pork belly over low heat; you can add a couple of ginger slices.
✅ Done when: The pork is being stir-fried in hot oil with the ginger slices added.
When the pork belly is golden on the surface and has rendered some fat, add the diced shiitake mushrooms and continue stir-frying.
✅ Done when: The pork edges are golden brown and fat has rendered into the pan.
- 13
Step 13
Then add the crispy fried onion.
✅ Done when: The onion crisp is evenly mixed into the pork and mushrooms.
After stir-frying, add the honjozo soy sauce (or light soy sauce) and dark soy sauce. Do not discard the reserved blanching broth (make sure it is fully skimmed of foam) — add it so it covers the meat, slightly more if you like. Then add the scallion and ginger, plus the braising spice bundle (Sichuan peppercorns, star anise, bay leaf, dried chili, and cinnamon).
✅ Done when: The broth just covers the meat and all seasonings and aromatics are in the pot.
- 15
Step 15
Add the boiled, peeled eggs. Bring to a boil over high heat, then reduce to low.
✅ Done when: The pot has reached a full boil and the heat is turned down to low.
Simmer over low heat for 40-60 minutes in a clay pot or enamel cast iron pot; other pots may need about 20 more minutes. Add the rock sugar partway through, and salt to taste according to the saltiness.
✅ Done when: The pork has simmered 40-60 minutes (longer in other pots) and tastes properly seasoned.
Let it bubble gently away, stirring a clay pot occasionally with a wooden spatula to prevent sticking, especially toward the end.
✅ Done when: The braise is simmering gently with no sticking at the bottom of the pot.
At the end, reduce the sauce slightly. Feel free to keep plenty of sauce — it makes the rice incredibly fragrant.
✅ Done when: The sauce has thickened slightly and coats the meat.
- 19
Step 19
Plate up and serve.
✅ Done when: The braised pork and sauce are plated and ready to eat over rice.