台湾卤肉饭
A classic Taiwanese street food featuring succulent braised pork belly served over steamed rice, often accompanied by a pickled radish. This image captures a bustling night market stall where a customer in stylish winter attire orders this comforting dish.
准备时间 Prep
20 分钟 min
烹饪时间 Cook
90 分钟 min
份量 Serves
4 人份 servings
总时长 Total
110 分钟 min
pork belly
cut into small cubes
vegetable oil
garlic
minced
shallots
sliced
sugar
soy sauce
dark soy sauce
rice wine
star anise
cinnamon
water
hard-boiled eggs
optional
steamed rice
for serving
Heat oil in a pot over medium heat. Add sliced shallots and fry until golden brown, about 5 minutes. Remove and set aside.
In the same pot, add garlic and stir-fry for 30 seconds. Add pork belly cubes and cook until browned.
Add sugar, soy sauce, dark soy sauce, rice wine, star anise, cinnamon, and water. Bring to a boil, then reduce heat to low.
Simmer uncovered for 1 hour, stirring occasionally, until pork is tender and sauce thickens.
If using, add peeled hard-boiled eggs during the last 20 minutes of cooking.
Serve over steamed rice, garnished with fried shallots and pickled radish if desired.
Cooking Tips