台式滷肉飯
A beloved Taiwanese street food classic, this bowl of braised pork over rice is a comforting and savory delight. The pork belly is slowly simmered with shallots and spices until melt-in-your-mouth tender, served atop steamed rice with a perfectly marinated egg.
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
dark soy sauce
light soy sauce
rock sugar
or brown sugar
rice wine
water
or chicken stock
star anise
cinnamon
hard-boiled eggs, peeled
optional
steamed rice
for serving
fried shallots
for garnish
In a dry wok or large pot, render the pork belly strips over medium heat until they are golden and some fat has melted out. Remove the pork and set aside, leaving about 2 tablespoons of fat in the pot.
In the same pot, sauté the sliced shallots and minced garlic until fragrant and translucent, about 3-4 minutes.
Return the pork to the pot. Add dark soy sauce, light soy sauce, rock sugar, rice wine, and water (or chicken stock). Stir to combine, scraping up any browned bits from the bottom.
Add the star anise and cinnamon stick. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 60 minutes, stirring occasionally.
If using hard-boiled eggs, add them to the pot during the last 30 minutes of cooking so they absorb the sauce.
Once the pork is tender and the sauce has thickened, remove the star anise and cinnamon stick. Adjust seasoning with salt if needed.
To serve, spoon the braised pork and sauce over steamed rice. Add a halved marinated egg on the side, and garnish with fried shallots.
Cooking Tips