Taiwanese Style Pork Rice Bowl
Savor the irresistible flavors of a comforting Taiwanese Style Pork Rice Bowl, a beloved street food classic that combines melt-in-your-mouth pork belly, savory soy-based sauce, and aromatic spices like five-spice powder and white pepper. This hearty dish features tender, caramelized pork simmered to perfection with shallots, garlic, and a touch of rice wine for depth. Served over a bed of fluffy white rice and adorned with tangy pickled mustard greens, hard-boiled eggs, and fresh scallions, each bite delivers a perfect balance of umami, sweetness, and tanginess. With just 20 minutes of prep and a fragrant 90-minute simmer, this recipe is an easy yet impressive option for weeknights or special occasions. Ideal for fans of authentic Taiwanese comfort food!
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Recipe Information
Ingredients
- 500 grams pork belly
- 6 pieces shallots
- 4 pieces garlic cloves
- 80 milliliters soy sauce
- 20 milliliters dark soy sauce
- 60 milliliters rice wine
- 500 milliliters water
- 2 tablespoons brown sugar
- 1 teaspoon five-spice powder
- 1 teaspoon white pepper
- 4 cups cooked white rice
- 100 grams pickled mustard greens
- 4 pieces hard-boiled eggs
- 2 pieces scallions
Instructions
Cut the pork belly into small, bite-sized pieces (around 1 cm cubes).
Peel and finely chop the shallots and garlic cloves.
Heat a large pot or deep skillet over medium heat and add the pork belly. Render the fat for about 5-7 minutes until the pieces are lightly browned. Remove excess grease if necessary, leaving about 2 tablespoons of fat in the pot.
Add the chopped shallots and garlic to the pot with the pork belly. Sauté until fragrant and golden, about 3-4 minutes.
Stir in the soy sauce, dark soy sauce, rice wine, and brown sugar. Mix well to coat the pork with the sauce.
Add the water, five-spice powder, and white pepper. Stir to combine. Bring to a boil, then reduce the heat to low and cover the pot.
Simmer the mixture on low heat for 60-90 minutes, stirring occasionally, until the pork is tender and the sauce has slightly thickened.
While the pork is simmering, prepare the hard-boiled eggs by boiling them for 8-10 minutes. Peel the eggs and set them aside.
Slice the scallions and set them aside for garnish.
Once the pork is done, serve it over bowls of freshly cooked white rice. Top each bowl with a hard-boiled egg (cut in half if desired), pickled mustard greens, and a sprinkle of fresh scallions.
Enjoy your Taiwanese Style Pork Rice Bowl hot and savor the rich, comforting flavors!
Nutrition Facts
Calories |
4124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.7 g | 369% | |
| Saturated Fat | 103.5 g | 518% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 1182 mg | 394% | |
| Sodium | 7371 mg | 320% | |
| Total Carbohydrate | 255.1 g | 93% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 38.1 g | ||
| Protein | 105.9 g | 212% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 460 mg | 35% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2566 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
