I’d like to share with you a Taiwanese braised pork belly recipe. It’s called “Kong Rou” in mandarin. They are very similar to “Lu Rou”, but there are still some differences. And, the pork belly is cut into bigger slices. I remember having this in Taiwan, and it was so hearty and delicious. Let’s get started with my version of “Kong Rou”!
I want to share with you a Taiwanese braised pork belly recipe.
In Mandarin, we call it kong rou. It is very similar to Taiwanese lu rou,
but there are still some differences, and the pork belly is cut into bigger slices.
I remember having this in Taiwan. It was so memorable, so delicious, and so hearty.
So today, I want to share with you my version of kong rou.
First, in a pan over high heat, add the avocado oil or any oil of your choice.
Add the pork belly. Pan-fry until golden brown for about 5 minutes.
Remove the pork belly and reserve 2 tablespoons of oil.
In a pot over medium heat, return the oil. Add the ginger,
shallot, garlic, and scallions. Stir-fry until aromatic, 2 minutes.
Also place in the sugar. Stir-fry until lightly brown, 3 minutes.
Pour in the water, and turn to high heat.
Now we're going to add in the dark soy sauce. Taiwanese don't usually use dark soy sauce
in this recipe, but I'm using it for the color, so if you like, you can also take it out.
Also add the rice wine. You can also replace with other types of cooking wine,
or omit it if you can't consume alcohol. Place in the cinnamon and star anise.
Whisk. Bring it to a simmer. Turn to low heat, and return the pork belly.
Cover the lid and simmer for about 30 minutes.
Place in the boiled eggs. At this point, we can remove some of the extra fat and oil on top.
Continue to simmer for another 30 minutes.
See you again next week!
