Ingredients with Measurements:
- 1 lb pork belly, cut into small cubes
- 1/4 cup soy sauce
- 1/4 cup dark soy sauce
- 1/4 cup rice wine
- 1/4 cup brown sugar
- 2 cups water
- 3 cloves garlic, minced
- 1-inch ginger, sliced
- 2 green onions, sliced
- 2 cups cooked rice
Special equipment needed:
- Large pot or Dutch oven with lid
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the pork belly over medium-high heat until browned and crispy. Remove the pork belly from the pot and set aside.
2. In the same pot, add the garlic, ginger, and green onions. Sauté for 1-2 minutes until fragrant.
3. Add the soy sauce, dark soy sauce, rice wine, brown sugar, and water to the pot. Stir to combine.
4. Add the pork belly back into the pot and bring the mixture to a boil.
5. Reduce the heat to low and cover the pot with a lid. Simmer for 1-2 hours, stirring occasionally, until the pork is tender and the sauce has thickened.
6. Serve the braised pork over a bed of cooked rice.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Medium-high heat for browning the pork belly, low heat for simmering the pork in the sauce.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 500
Total fat: 28g
Saturated fat: 10g
Cholesterol: 80mg
Sodium: 1200mg
Total carbohydrates: 35g
Dietary fiber: 1g
Sugars: 16g
Protein: 22g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or pork butt.
- Rice wine can be substituted with dry sherry or white wine.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add hard-boiled eggs to the pot during the last 30 minutes of cooking for a traditional Taiwanese touch.
- Substitute the pork with chicken or tofu for a vegetarian version.
- Add vegetables such as bok choy or carrots to the pot for a more nutritious meal.
Tips and tricks:
- To make the pork belly extra crispy, pat it dry with a paper towel before browning it in the pot.
- Use a slotted spoon to remove the pork belly from the pot to prevent it from becoming too greasy.
- If the sauce is too thin, remove the lid and simmer the mixture for an additional 10-15 minutes until it thickens.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork and rice in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the braised pork and rice in a bowl or on a plate. Garnish with sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Taiwanese pickled vegetables
- Steamed broccoli
- Stir-fried green beans
Suggested side dishes:
- Steamed rice
- Egg drop soup
- Stir-fried noodles
Troubleshooting advice:
- If the pork is tough, it may need to be simmered for a longer period of time.
- If the sauce is too salty, add a splash of water and a pinch of sugar to balance out the flavors.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Braised pork rice is a popular dish in Taiwan and is often sold by street vendors. It is a staple in Taiwanese cuisine and is enjoyed by locals and tourists alike.
Flavor profiles:
This dish is savory, sweet, and slightly salty. The pork is tender and flavorful, and the sauce is rich and thick.
Serving suggestions:
Serve the braised pork rice with a side of steamed vegetables and a bowl of hot soup for a complete meal.
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Region: Taiwanese