Braised Pork Belly over Rice
Prep time
Cook time
Total time
Serves: 2
  • 1.5 cup diced pork belly (about 0.8 pounds)
  • 2 stalks shanghai bok choy, cleaned
  • 2 boiled eggs, rinse under cold water and peeled
  • 2 servings cooked white or brown rice
  • ¼ cups fried onion
  • 3 dried shiitake mushrooms, rehydrated, ends trimmed and cut into dices
  • 2 slices of ginger
  • 1 tablespoon chopped green onion
  • 1 tablespoon minced garlic
  • 2 star anises
  • ¼ cup rock sugar
  • 1 tablespoon dark soy sauce
  • 1 tablespoon cooking wine
  • ½ teaspoon salt
  1. In a large skillet, stir in the pork belly, sauté over low heat for 7-8 minutes until changed color. (Pour most of the oil released from the bork belly out of the pan, leave about 1 tablespoon worth in the pan)
  2. Add in shiitake mushroom, ginger, garlic and green onion, stir fry with low heat for about 1 minute or until fragrant.
  3. Toss in dark soy sauce, cooking wine and fried onion, mix well and stir fry for another 1-2 minutes.
  4. Add about 6 cups of water into the pan, put in star anise and rock sugar, give it a little stir for everything to mix well.
  5. Turn to high heat and wait until the water starts to boil.
  6. Set aside a clay pot, carefully move all the ingredients into the clay pot, add in the boiled egg (peeled) and toss in salt, simmer under low heat with lid on for about an hour (stir occasionally to avoid sticking, add more water if needed)
  7. While waiting, cook 2 servings of white or brown rice, distribute the rice in two large bowls and set aside.
  8. In an empty pot, bring some water to boil, cook the bok choy under the boiled water for 1-2 minutes, drain well and place onto the rice.
  9. When the pork belly has been fully braised, carefully open the lid for the clay pot (use oven mitts), pick out the ginger slices and discard.
  10. Grab a big spoon, find the eggs first and put them on top of the rice and then place the braised pork belly onto the rice as well.
  11. Sprinkle with some fried onion to serve and enjoy!
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Recipe by Spice the Plate at