Taiwanese Braised pork rice bowl (台湾卤肉饭)

When I was living in Beijing, I used to have this meal for lunch or dinner. There was a small Taiwanese restaurant around the corner from my office (back then), and also a hidden Taiwanese restaurant in the Hutong (Beijing typical alley) where I used to live. Super convenient. So lately, I have been missing my old Jing’s time. Easy comfort food and yummy….


600 gr              Pork belly (cut small, take off the skin to make cutting easier)

3                     Shallots (chopped)

2                     Garlic (chopped)

100 g               Shiitake mushroom (slice)

1 tsp                five spice powder

6                     hard-boiled eggs (optional)

700 ml             water


½ cup               Mirin (white rice wine)

1/3 cup            light soy sauce

1/3 cup            premium dark soy sauce (this will give the dark color on the braised pork)

1 tbsp              brown sugar

1 tbsp              chicken stock powder

white pepper


Boiled Pak choi


  • Prepare wok/pan on a medium-high. Add in the vegetable oil. Once it’s heat up, add the pork belly. I don’t use a lot of vegetable oil, instead, I use the cut pork belly skin as additional oil.
  • Stir fry until it’s cooked, throw in the chopped garlic and shallots. Continue with shiitake mushroom. Mix it well.
  • Add the five spice powder and the mixed sauce. Stir until it’s well combined.
  • Once it’s well mixed, add the boiled eggs. Add water.
  • Cover the wok/pan, leave it for 45-60 minutes on medium-low heat.
  • Enjoy the dish with jasmine rice and boiled pak choi.

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