Slow Cooker Taiwanese Pork Belly Bowl
A comforting, melt-in-your-mouth braised pork belly served over fluffy rice with a rich, savory-sweet soy glaze.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 2 lbs Pork belly, cut into 1/2 inch cubes
- 1/2 cup Fried shallots
- 1/2 cup Light soy sauce
- 2 tbsp Dark soy sauce
- 1/4 cup Shaoxing rice wine
- 3 tbsp Rock sugar (or brown sugar)
- 1 tsp Five-spice powder
- 4 cloves Garlic, minced
- 4 pieces Hard-boiled eggs, peeled
- 2 whole Star anise
- 2 cups Water or chicken broth
- 4 cups Cooked jasmine rice
Instructions
- 1
Blanch the cubed pork belly in boiling water for 3 minutes to remove impurities, then drain and rinse.
- 2
In a skillet over medium heat, lightly sear the pork belly cubes until the fat begins to render and edges turn golden.
- 3
Transfer the seared pork belly into the slow cooker insert.
- 4
Add the fried shallots, garlic, light soy sauce, dark soy sauce, rice wine, sugar, five-spice powder, and star anise.
- 5
Pour in the water or broth until the pork is just submerged.
- 6
Set the slow cooker to Low for 8 hours or High for 4 hours until the meat is extremely tender.
- 7
Add the peeled hard-boiled eggs into the liquid during the last hour of cooking to soak up the flavor and color.
- 8
Serve the pork and sauce generously over bowls of hot jasmine rice, accompanied by a braised egg.
Nutrition per Serving
740
Calories
28g
Protein
52g
Carbs
48g
Fat
1g
Fiber
12g
Sugar
1150mg
Sodium
Ratings & Reviews
No ratings yet
