Easy One Pot Taiwanese Braised Pork Belly Recipe

A super easy one pot dish for batch cooking 🍚

Taiwanese braised pork belly is a super easy one pot dish that’s perfect for batch cooking and reheating whenever you need. Pork belly is one of my most favourite meats to cook, and this is definitely one of my most cooked dishes, since you can take it to work in your lunch box or just have a quick easy dinner.

There are lots of different ways to make it, and this is the most basic one. A trick for this dish is to use the oil from the pork belly itself, so you don’t need any extra oil.

You can also braise some other ingredients while braising the pork belly. Eggs are usually a must, and some common options are firm tofu, seaweed or meatballs. Eggs and firm tofu are my go-to choices, and I usually add the firm tofu after 30 minutes as it absorbs the broth faster.

I also make a version with a secret ingredient: Coke! It replaces the sugar and gives the pork belly a nice brown glazed colour. The ratio of the sauce is soy sauce:Coke:water 1.5:1.5:2.5. Then you just need a big bowl of rice and enjoy!

Taiwanese Braised Pork Belly

Rating:

Serves:

2-3 (over rice)

Prep Time:

15 Minutes

Cooking Time:

60-70 Minutes

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Ingredients

• About 600g pork belly, cut into chunks
• 5 cloves of garlic
• 2 spring onions, cut into long pieces
• 2-3 chillies (optional)
• 4 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp cooking wine
• 30g lump sugar
• Water to cover the ingredients
• 4 boiled eggs, peeled (optional)
• 1 block of firm tofu, cut into chunks (optional)

Instructions

1. 1Add the pork belly to a dry wok, with no oil, and cook it until it’s golden. Take the pork out and leave the oil in the wok.
2. 2Stir fry the garlic, spring onions and chillies in the oil from the pork belly until fragrant, then put the pork back in.
3. 3Add the light soy sauce, dark soy sauce, cooking wine and enough water to cover the ingredients, then add the eggs and lump sugar.
4. 4Use a high heat to bring to a boil, then reduce to a simmer and put on a lid. Cook for about 1 hour, checking every 20 minutes and stirring to make sure everything is covered.
5. 5Add the firm tofu after 30 minutes, as it absorbs the broth faster.
6. 6Serve with a big bowl of rice.

0:21

For the Coke version, leave out the sugar and cooking wine and use soy sauce, Coke and water in a ratio of 1.5:1.5:2.5. I add sliced ginger and a mixed spice pouch to that one too.