台湾卤肉饭
A comforting bowl of fluffy white rice topped with savory, slow-braised pork belly in a rich soy-based sauce, often garnished with pickled radish and a hard-boiled egg. This iconic Taiwanese street food is a staple at bustling night markets, perfect for a quick and satisfying summer meal.
准备时间 Prep
15 分钟 min
烹饪时间 Cook
60 分钟 min
份量 Serves
4 人份 servings
总时长 Total
75 分钟 min
pork belly
cut into small strips
hard-boiled eggs
peeled
soy sauce
dark soy sauce
Shaoxing wine
or dry sherry
sugar
garlic
minced
shallots
sliced
five-spice powder
water
steamed white rice
pickled radish
for garnish
In a dry pot over medium heat, add pork belly strips and cook until fat renders and meat is lightly browned, about 5 minutes.
Add shallots and garlic, cook until fragrant, about 2 minutes.
Stir in soy sauce, dark soy sauce, Shaoxing wine, sugar, and five-spice powder. Mix well.
Add water and bring to a boil. Reduce heat to low, add hard-boiled eggs, cover, and simmer for 45 minutes, stirring occasionally.
Serve over steamed rice, garnished with pickled radish and the braised egg.
Cooking Tips