Taiwanese Minced Pork Belly Over Rice

Why you’ll love this recipe

• Melt-in-Your-Mouth Texture: Slow-braising the pork belly for an hour transforms the fat into a buttery, silky glaze that coats every grain of rice.
• Deep Umami Complexity: The combination of five-spice, dark soy, and caramelized rock sugar creates a professional-level sauce depth that is both sweet and savory.
• The Perfect Marinated Egg: Simmering hard-boiled eggs directly in the braising liquid allows them to soak up the rich mahogany color and aromatic spices.

Key Ingredients

• Pork Belly: The essential cut for this dish; the alternating layers of fat and lean meat render down to create a naturally thick, gelatinous sauce.
• Rock Sugar: Unlike granulated sugar, rock sugar provides a glossy, crystal-clear shine to the sauce and a much more mellow, rounded sweetness.
• Five-Spice Powder: A powerful aromatic blend that adds the signature “warm” scent of star anise and cloves, making the dish instantly recognizable and authentic.

✅Quick Tips: Always use hot water when deglazing the pan and covering the meat; using cold water can shock the pork, causing the proteins to toughen and slowing down the rendering process.

Key Steps

• #1: The Fat Render: Sear the pork belly strips first until golden to render out the excess fat, building a flavorful base for the entire stew.

• #2: Caramelize the Aromatics: Sauté the red onion and rock sugar in the rendered pork fat to create a sweet, jammy foundation for the braising liquid.

Taiwanese Minced Pork Belly Over Rice

Tender, hand-cut pork belly strips slow-braised in a fragrant five-spice and soy-based sauce with soft-boiled eggs. A quintessential Chinese comfort meal served over steaming white rice.

Author: Aila Lin Cooking Method: Pork Courses: Rice, Soup & Stews Recipe Keys: O One-Pot Meals

Print Recipe

Pin Recipe

Prep Time 10 mins Cook Time 1 hr Total Time 1 hr 10 mins

Ingredient

Scale

1/2x 1x 2x 3x

• 2 lb pork belly
• ¹⁄₂ red onion
• 3 small size rock sugar
• 1 tsp white pepper powder
• 1 tsp five-spice powder
• 1 tbsp cooking wine
• 1 tbsp cooking oil
• 3 tbsp soy sauce
• 2 tbsp dark soy sauce
• 3 hard boiled eggs
• Enough hot water to cover the meat

Instructions

1. Cut pork belly into small strips or bite-sized pieces for even cooking.
2. Heat a pan over medium heat add cooking oil, and then add the pork belly. Cook until the fat renders out and the pork becomes lightly golden. Remove and set aside.
3. In the same pan, add rock sugar and sliced red onion and sauté until softened and slightly caramelized.
4. Then add cooking wine, white pepper powder, five-spice powder, and soy sauce and dark soy sauce. Stir well and cook for 4–5 minutes to allow the flavors to develop.
5. Pour in hot water until it lightly covers the pork. Stir to combine.
6. Add the hard-boiled eggs, ensuring they are fully submerged in the sauce.
7. Bring to a gentle simmer, then cover and cook over low heat for about 1 hour, until the pork is tender and the sauce has thickened.
8. Serve the braised pork over hot white rice, spooning extra sauce over the top along with the eggs.

Keywords: Authentic Braised Pork Belly, Lu Rou Fan Recipe, Chinese Slow-Cooked Pork