Taiwanese Braised Pork Belly Recipe (Kong Rou)

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs reduce fat content while still being flavorful.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides a plant-based protein alternative.

rice wine

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds acidity without alcohol.

Microwave 2.5 cups of water on full power for 4 minutes to soak dried shiitake mushrooms.

Soak the mushrooms in the hot water for 20 minutes.

Use paper towels to absorb excess moisture from the pork belly.

Preheat the wok until smoking hot, then add cooking oil to create a nonstick surface.

Switch the heat to medium and place the pork belly skin side down in the wok.

Pan sear the skin until golden brown, partially covering the wok to reduce oil splatter.

Tilt the wok to fry the ends of the pork belly.

Flip the pork belly and sear the meat side, keeping the heat at medium.

Remove the pork belly and let it rest for a few minutes, ensuring the skin is crispy and the meat is slightly brown.

Slice the pork belly into 2/3 inch thick slabs.

Chop shallots, garlic, and ginger in a small blender.

Remove the brown oil from the wok after frying the pork and add 1.5 tbsp of new oil.

Caramelize sugar in the oil on medium-low heat without stirring until it starts to melt, then stir until it turns brown and bubbles.

Add minced garlic, ginger, and shallots to the caramelized sugar and stir until fragrant.

Add soy sauce and dark soy sauce, using KIMLAN brand for authenticity.

Push the sauce to the side of the wok to allow the heat to caramelize the seasoning.

Add star anise, 2 bay leaves, 1 stick of cinnamon, and the sliced pork belly to the wok.

Tear 2 scallions apart and add them to the mixture, mixing until well combined.

Transfer the mixture to a clay pot or regular stock pot for braising.

Add 1/4 cup of fried shallot to the pot.

Use the mushroom soaking liquid to rinse the wok and pour it into the clay pot.

Add 1/4 cup of Chinese cooking wine to the pot.

Add 4 boiled and peeled eggs to the pot.

Check the liquid level and add 3.5 cups of water to ensure most ingredients are submerged.

Bring the pot to a boil and taste the liquid for seasoning.

Turn the heat to the lowest and simmer for 1.5 hours.

Prepare white rice while the pork is simmering.

Serve the braised pork belly over rice with pickles on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens