Chinese pork belly rice. This Chinese-style pork belly is sweet, salty, and perfectly tender. Slowly cooking the pork in a flavorful mixture of garlic, ginger, and brown sugar gives it that signature sticky-sweet glaze that pairs perfectly with salty soy sauce. Serve it over rice for the ultimate dinner and forget you ever wanted to order take-out.

Braised pork belly (红烧肉/hong shao rou/red cooked pork) is a well-known pork dishes prepared with a combination of ginger, garlic, and soy sauce and a myriad of aromatic spices and cook over an extended period. The pork is cooked until the fat is gelatinized, and the meat attains the melt in the mouth texture. Mix miso paste with water and add to wok. You can have Chinese pork belly rice using 6 ingredients and 4 steps. Here is how you cook that.

Ingredients of Chinese pork belly rice

1. You need to taste of Pork belly.
2. You need 3 tablespoon of soy sauce.
3. It's 3 tablespoon of kecap manis.
4. Prepare 1 tablespoon of shaoxing wine.
5. It's 1 tablespoon of sesame oil.
6. You need to taste of hardboiled eggs.

Peel hard boiled egg and add to wok. Cover and transfer to the oven. Sprinkle spring onions and cashew nuts on top. Wash the pork belly and cut it into slices.

Chinese pork belly rice step by step

1. Marinate pork in soy sauce for 5 min.
2. Heat up oil and cook the marinated pork until meat is no longer pink.
3. Mix soy sauce, kecap manis, sesame oil and shaoxing wine together. Add into the pan..
4. Add hardboiled egg and slow cook with pan cover for 45min for meat to soften. Turn eggs to ensure eggs are properly braised. Add water if necessary..

This braised pork belly over rice dish is one of the most beloved Taiwanese comfort foods, also called "Lu Rou Fan (卤肉饭)" in Mandarin Chinese. If you happen to be in Taiwan right now, I definitely recommend trying this dish. I bet you could find this dish in almost any restaurants' menu there. Combine hoisin sauce, soy sauce, wine, honey, sugar, garlic, colouring (if using) and spice powder in a shallow bowl. Pour half of the sauce into a jug and reserve for later.