Tag Archives: Braised

Braised Pork Belly (红烧肉)

Judging from the picture above, I wouldn’t have to say much. Each chunk of meat is coated with the sticky sweet and salty sauce. Tender and juicy in every bite that goes perfectly well with your steamed rice. So be prepared to ditch your diet for today because you will definitely go for another serving of rice =). Here is my version that I would like to share with you.


  • 10g sliced ginger
  • 1 pc star anise
  • 2 pcs bay leaf
  • 10g spring onion (green part)
  • 70g-80g rock sugar
  • 10g minced garlic
  • 100g Chinese wine
  • water
  • 50g light soy sauce
  • 20g dark soy sauce
  • 1 kg pork belly (sliced into chunks )

Note : I use dutch oven to cook this one. Dutch oven retains heat better, resulting in faster cooking time.


  • Turn on the fire at high heat to heat up your dutch oven, add in the rock sugar to melt; wait for it to caramelise. As it is starting to turn light brown, turn down the heat to medium high. Add in the meat, let each meat coat some of the caramel. Continue to stir fry all the sides of the meat until it is light brown. Now deglaze the dutch oven by pouring in the Chinese wine. This is will remove the brown bits that would add extra flavour to your dish.
  • Add in the ginger, star anise, bay leaf and spring onion. sauté for a couple of seconds then add in the water. The water should be enough to cover your meat . I added 1-liter of water to mine.
  • Add in the light soy sauce and dark soy sauce. Let it come to boil
  • Cover and turn down to the lowest heat. I prefer to use my smallest burner and turn down the heat at low to let it simmer for about 45 minutes or until the meat soften. Add some water if the water dries up and the meat is still not tender.
  • Turn up the heat to high to reduce the sauce. As the sauce reduce, it will thicken up.
  • Serve it with steam rice

Lu Rou Fan 卤肉饭

Served with steaming hot rice

Who wouldn’t fall in love with lu rou fan? It is one of the famous dish in Taiwan, and I do not think anyone who tasted it would not love it. My children fell in love with it so much when they first tasted it several years back at one of the night market in Taipei. I can’t exactly remember which night market it was because we visited a lot of it, but I am thinking it might be Raohe. After we came back, I tried a couple of times, but I was not able to get the exact same taste of what we had, until I tried it again recently, that my children said it is the taste of what they remembered. As for me I feel that the taste is really quite close to what the original is. So here it is!

It is best to cook this dish in a slow cooker or thermal pot. So it won’t easily dry up your sauce but if you don’t have it, a covered pot or wok would do the same trick but you just have to simmer it slowly at lowest heat setting.


  • 700g Pork Belly Skin On (chopped see picture below)
  • 6 pcs Star Anise
  • 2 clove
  • 2 shallots chopped
  • 4g sliced ginger
  • 3 cinnamon sticks
  • 3 bay leaves
  • 3 pieces dried tangerine peel (chenpi)
  • 10g oil
  • 50g shaoxing wine (updated)
  • 40g premium soy sauce
  • 35g dark soy sauce (my dark soy sauce is thin, so if your dark soy sauce is the thick type, please adjust accordingly by putting little by little until it reaches to your desired colour)
  • 725ml water
  • 35g rock sugar
  • 6 hard boiled eggs


  • Place all of your solid spices such as ginger, star anise, cinnamon sticks, clove, bay leaves and tangerine peel in a tea bag or small cheese cloth tie up with a string. set aside.
  • Blanched the chopped pork belly in boiling water for 2-3 minutes, clean under tap water, drain, pat dry and set aside.
  • In a heated wok, add the oil, and fry some shallots. Add in the meat.
  • Stir fry for about 2-3 minutes – medium high heat
  • Add in the water, followed by soy sauce, dark soy sauce, shaoxing, spices the teabag or cheese cloth, and cloves, Stir until combined, add in the rock sugar and hard boiled egg
  • Bring the mixture to boil, then turn down the heat to the lowest setting, cover and let it simmer until the meat becomes very tender and the sauce slightly thicken. Stirring occasionally to prevent sticking. Simmer for about an hour – an hour and 15 minutes.
  • Once tender remove the spice pouch.
  • Served over steamed white rice.