Easy Taiwanese Braised Pork Rice
Authentic Taiwanese braised pork rice made easy—tender, flavorful pork in a savory-sweet sauce, perfect over steamed rice!
Watch Me Make It
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Ingredients
- ✓ 500 g pork belly, diced
- ✓ to taste shallots
- ✓ to taste garlic
- ✓ 1 tbsp sugar
- ✓ 1 tbsp rice wine
- ✓ 2 tbsp light soy sauce
- ✓ 1 tbsp oyster sauce
- ✓ enough to cover water
- ✓ as needed cooked rice
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Instructions
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Heat a heavy-bottomed pot over medium heat. Add the diced pork belly and cook without additional oil, allowing the fat to render slowly. Stir occasionally until the edges turn lightly golden and fragrant.
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Add sliced shallots and minced garlic to the pot. Sauté gently until softened and aromatic, allowing them to absorb the rendered pork fat.
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Stir in the sugar and cook briefly until slightly caramelized. Add rice wine, light soy sauce, and oyster sauce, tossing well to coat the pork evenly.
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Pour in enough water to just cover the pork. Bring to a boil, then reduce to low heat. Cover and simmer gently for about 40 minutes, stirring occasionally, until the pork is tender and the sauce has thickened to a rich, glossy consistency.
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Spoon the braised pork generously over bowls of hot steamed rice and serve immediately.
💡 Chef's Tips
- Render the pork fat slowly—this builds depth of flavor without burning.
- Caramelizing the sugar slightly enhances the color and creates a deeper savory-sweet balance.
- Simmer gently rather than boiling vigorously to keep the pork tender.
- This dish tastes even better the next day as the flavors continue to develop.