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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Taiwanese Braised Pork Belly Recipe

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This recipe for Taiwanese Braised Pork Belly is from The Fair Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb pork belly
4 cups water
1 cassia/cinnamon stick
1 star anise
1/4 cup Mizkan Oigatsuo Tsuyu Bonito Flavored Soup Base (No MSG)
4 tablespoons Mirin
1 tablespoon dark soy sauce
4 hard-boiled eggs, shelled

Cilantro leaves, for garnishing
Directions:
Directions:
Rinse the pork belly thoroughly with water. Cut the skin off. Cut into 1/2-inch thick pieces or 8 pieces.

Heat up a pot with 4 cups of water. When the water is hot and boiling, transfer the pork belly into the pot, add the cassia/cinnamon stick and star anise. Turn the heat to low and add the Mizkan Oigatsuo Tsuyu Bonito Flavored Soup Base, Mizkan Honteri Mirin, and the dark soy sauce. Add the hard-boiled eggs into the pot, cover with its lid and slowly braise the pork belly until tender, for about 60 – 90 minutes, or to your desired texture.

Prepare four steamed rice bowls, add 2 slices of the Taiwanese braised pork belly, a hard-boiled egg (sliced into half) on each rice bowl, then drizzle some sauce from the pork belly on top of the rice. Garnish with some pickled mustard green, cilantro leaves and and serve immediately.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
rasamalaysia.com/taiwanese-braised-pork-belly-rice/2/

 

 

 

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