[ Prep Time: 1 hr | Cooking Time: 45 min | Serving: 4 ]
Taiwanese braised pork is a rich and very comforting dish. It’s super easy to make and perfect with steamed rice!
Ingredients
700 g Pork Belly
25 g Shiitake Mushroom
1 Tbsp Minced Garlic (Recipe Here)
30 g Rock Sugar
2 Tbsp Dark Brown Sugar
3 Bay Leaves
3 Star Anise
50 g Fried Shallot
¼ Tsp Five Spice Powder
¼ Tsp Ground White Pepper
800 mL Water
Sauce Mix
3 Tbsp Light Soy Sauce
2 Tbsp Dark Soy Sauce
1 Tbsp Shaoxing Wine
1 Tbsp Oyster Sauce
1 Tbsp Sweet Soy Sauce
Method
1. Rinse shiitake mushroom (25 g), then soak with hot water (300 mL) for 1 hr.
![](https://static.wixstatic.com/media/268bf4_85fb14bf960e4cbb8d0284b021a980fd~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_85fb14bf960e4cbb8d0284b021a980fd~mv2.jpg)
2. Remove the stem of the mushroom, cut into cubes and keep the mushroom broth.
![](https://static.wixstatic.com/media/268bf4_eea86a6559db40b4a327d147a73d4d51~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_eea86a6559db40b4a327d147a73d4d51~mv2.jpg)
3. Blench pork belly (700 g) with ginger (3 slices).
![](https://static.wixstatic.com/media/268bf4_c8b408479ed0472e8dde73b931861e51~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_c8b408479ed0472e8dde73b931861e51~mv2.jpg)
4. Drain and rinse the pork belly, cut into cubes and set aside.
![](https://static.wixstatic.com/media/268bf4_c8c602c4b27b43368779cfeb2104d67f~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_c8c602c4b27b43368779cfeb2104d67f~mv2.jpg)
5. Prepare the sauce mix by mixing dark soy sauce (2 tbsp), light soy sauce (3 tbsp), Shaoxing wine (1 tbsp), sweet soy sauce (1 tbsp) and oyster sauce (1 tbsp).
![](https://static.wixstatic.com/media/268bf4_b43d5251a1144a72832ad324bccb7514~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_b43d5251a1144a72832ad324bccb7514~mv2.jpg)
6. Put bay leaves (3 pcs) and star anise (3 pcs) in a tea bag and set aside.
![](https://static.wixstatic.com/media/268bf4_0552b37ce02547a2b1d23ca77412f699~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_0552b37ce02547a2b1d23ca77412f699~mv2.jpg)
7. Add dark brown sugar (2 tbsp) and water (2 tbsp) to a pan, simmer over low heat and stir until it caramelised and thickened.
![](https://static.wixstatic.com/media/268bf4_223f4b19ea0145fd90bcb8e0175bd480~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_223f4b19ea0145fd90bcb8e0175bd480~mv2.jpg)
8. In a cold pan, stir fry chopped pork belly over medium heat to render the fat.
![](https://static.wixstatic.com/media/268bf4_42f25d47a90947f4a9cce38fc9425888~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_42f25d47a90947f4a9cce38fc9425888~mv2.jpg)
9. Add chopped mushroom, stir fry for ½ min.
![](https://static.wixstatic.com/media/268bf4_736045249de3436f8b03d982e6807c31~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_736045249de3436f8b03d982e6807c31~mv2.jpg)
10. Add minced garlic (1 tbsp) and dark brown sugar syrup, stir fry for ½ min.
![](https://static.wixstatic.com/media/268bf4_acefb5a7727a476a9b01759cc4d28056~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_acefb5a7727a476a9b01759cc4d28056~mv2.jpg)
11. Add five spice (¼ tsp), ground white pepper (¼ tsp) and sauce mix, stir fry for ½ min.
![](https://static.wixstatic.com/media/268bf4_483f3d76414948098ac4844865d45255~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_483f3d76414948098ac4844865d45255~mv2.jpg)
12. Add mushroom stock (300 mL), water (500 ml), star anise and bay leaves, mix well.
![](https://static.wixstatic.com/media/268bf4_7c94606d96fb4803855e92a14c6c284d~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_7c94606d96fb4803855e92a14c6c284d~mv2.jpg)
13. Add fried shallot (50 g) and rock sugar (30 g), cover and simmer over medium heat for 20 min.
![](https://static.wixstatic.com/media/268bf4_b4a4c1556a7e4755bb75a3a0d0277c72~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_b4a4c1556a7e4755bb75a3a0d0277c72~mv2.jpg)
14. Turn down the heat to low and simmer for additional 25 min.
![](https://static.wixstatic.com/media/268bf4_345a4673ca104686922c2497cf566e2e~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_345a4673ca104686922c2497cf566e2e~mv2.jpg)
15. Place the braised pork on a bowl of rice to serve.
![](https://static.wixstatic.com/media/268bf4_647a80b351ce4a45ba81a05577404127~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_647a80b351ce4a45ba81a05577404127~mv2.jpg)