SPICY Taiwanese Braised Pork Rice with Carrots | Easy & Delicious Pork Belly Recipe | Glossy & Sweet

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs reduce fat while still being flavorful.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

rice wine

🥗Healthier: apple cider vinegar

💰Cheaper: white wine

Apple cider vinegar adds acidity with fewer calories.

chili paste

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers similar heat with a sweeter profile.

Cut the pork belly into small cubes.

Heat the pork belly in a pot over medium heat until lightly browned.

Cook until the excess liquid evaporates, stirring occasionally to get rid of the unpleasant smell from the pork.

Continue to cook until the fat has rendered, being careful of oil splattering.

Reduce the heat to medium-low and move the pork to one side of the pot.

Add sliced shallots and fry until fragrant.

Add the chopped garlic and fry until fragrant, then stir to combine.

Move the pork to the side again and add 2 tbsp rock sugar and 2 tbsp dark brown sugar, stirring to combine until the pork becomes glossy.

Add 4 tbsp light soy sauce and 2 tbsp Chinese cooking wine and increase the heat to medium.

Add 1 scotch bonnet chilli and stir.

Pour in boiling water until it almost covers the pork, then add star anises and bay leaves.

Add 1 tsp Chinese five spice and 1 tsp ground white pepper, and optionally 1 tbsp fried garlic.

Reduce the heat to low, cover the pot, and simmer gently for 1.5 to 2 hours.

Add 1-2 tbsp dark soy sauce for color if using regular soy sauce.

Add chopped carrots and cover the pot, cooking for an additional 15 minutes.

Turn off the heat and taste, adjusting with salt or sugar if necessary.

Serve with cooked rice and garnish with chives or spring onions.

Cooking Techniques

Equipment Needed

Spice Level: