台灣滷肉飯
A beloved Taiwanese street food classic featuring succulent braised pork belly served over steamed rice, often accompanied by pickled vegetables. This dish captures the essence of Taiwan's vibrant night market scene, especially during summer evenings.
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 strips
shallots
thinly sliced
garlic
minced
soy sauce
dark soy sauce
rock sugar
five-spice powder
water
star anise
cinnamon stick
hard-boiled eggs
optional
steamed jasmine rice
for serving
salt and white pepper
cooking oil
Heat oil in a large pot over medium heat. Add sliced shallots and fry until golden brown and crispy. Remove half for garnish, leaving the rest in the pot.
Add minced garlic and cook for 30 seconds until fragrant. Add pork belly strips and stir-fry until lightly browned.
Add soy sauce, dark soy sauce, rock sugar, five-spice powder, star anise, and cinnamon stick. Stir well to coat the pork.
Pour in water, bring to a boil, then reduce heat to low. Cover and simmer for 60 minutes, stirring occasionally. If using hard-boiled eggs, add them after 30 minutes.
After 60 minutes, uncover and simmer for another 15-20 minutes to thicken the sauce. Season with salt and white pepper to taste.
Serve the braised pork and sauce over steamed rice. Garnish with crispy shallots. Optionally, serve with pickled vegetables or a side of steamed greens.
Cooking Tips