Taiwanese pork belly over rice

Based on 40 ratings

Yingpin

Community Member

Difficulty

Easy 👌
75
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
100 g cooked short-grain rice
200 g pork belly
bok choy
scallions
hard boiled egg
3 slices ginger
2 cloves garlic
1 stick cinnamon
star anise
bay leaf
black cardamom pod
5 tbsp dark soy sauce
2 tbsp miso paste
500 ml water
4 tbsp neutral oil (divided)
salt
pepper
sugar
Metric
Imperial

Utensils

  • meat cleaver or chef's knife
  • cutting board
  • wok
  • spider or slotted spoon
  • small bowl
  • cooking spoon
  • wok or saucepan

Nutrition per serving

Cal
678
Protein
25 g
Fat
55 g
Carb
23 g
  • Step 1/6

    Mince garlic and roughly chop scallions. Peel and mince ginger. Chop pork into bite-sized cubes. Cut and separate leaves of bok choy.
    • 200 g pork belly
    • 2 cloves garlic
    • 3 slices ginger
    • scallions
    • bok choy
    • meat cleaver or chef's knife
    • cutting board

    Mince garlic and roughly chop scallions. Peel and mince ginger. Chop pork into bite-sized cubes. Cut and separate leaves of bok choy.

  • Step 2/6

    Fill wok one-third of the way with water and poach pork belly for approx. 5 – 7 min. in boiling water. Strain and set aside in a small bowl. Discard water.
    • wok
    • spider or slotted spoon
    • small bowl

    Fill wok one-third of the way with water and poach pork belly for approx. 5 – 7 min. in boiling water. Strain and set aside in a small bowl. Discard water.

  • Step 3/6

    Heat oil over medium-high heat. Add ginger, garlic, and scallions to oil and sauté for approx. 1 min. Add star anise, cinnamon, black cardamom, and bay leaf. Then, return pork to wok and fry along with aromatics for approx. 1 – 2 min. Mix miso paste with water and add to wok. Peel hard boiled egg and add to wok. Cook for approx. 1 hour. Season with dark soy sauce and salt, pepper, and sugar to taste. Remove star anise, cinnamon, black cardamom, and bay leaf before serving.
    • 3 tbsp neutral oil
    • 1 stick cinnamon
    • star anise
    • bay leaf
    • black cardamom pod
    • 2 tbsp miso paste
    • 500 ml water
    • hard boiled egg
    • 5 tbsp dark soy sauce
    • salt
    • pepper
    • sugar
    • cooking spoon
    • small bowl

    Heat oil over medium-high heat. Add ginger, garlic, and scallions to oil and sauté for approx. 1 min. Add star anise, cinnamon, black cardamom, and bay leaf. Then, return pork to wok and fry along with aromatics for approx. 1 – 2 min. Mix miso paste with water and add to wok. Peel hard boiled egg and add to wok. Cook for approx. 1 hour. Season with dark soy sauce and salt, pepper, and sugar to taste. Remove star anise, cinnamon, black cardamom, and bay leaf before serving.

  • Step 4/6

    Bring another wok or saucepan filled with some water to a boil, add some oil, and cook bok choy for approx. 10 – 20 sec, or until softened slightly and bright green.
    • 1 tbsp neutral oil
    • wok or saucepan

    Bring another wok or saucepan filled with some water to a boil, add some oil, and cook bok choy for approx. 10 – 20 sec, or until softened slightly and bright green.

  • Step 5/6

    Remove bok choy from wok and set aside.
    • spider or slotted spoon

    Remove bok choy from wok and set aside.

  • Step 6/6

    Halve egg, then arrange pork, bok choy, and egg halves in serving bowls over a bed of rice. Enjoy!
    • 100 g cooked short-grain rice

    Halve egg, then arrange pork, bok choy, and egg halves in serving bowls over a bed of rice. Enjoy!