Taiwanese Braised Pork Belly Recipe (Kong Rou)

By Souped Up Recipes · 150 min

Ingredients

Instructions

1. Soak the dried shiitake in 3-4 cups of hot water for 20 minutes.
2. Finely dice the shallot, garlic and ginger.
3. Pat the pork belly dry with paper towels.
4. Heat the wok until smoking, add some oil, and sear the pork belly skin side down over medium heat for 3-5 minutes, until golden brown. Partly cover the wok to limit splatters.
5. Flip the pork and sear the meat side for just one minute, so it does not dry out.
6. Remove the pork, rest it for a few minutes, then slice it into slabs 2/3 inch thick and set aside.
7. Discard the brown oil from searing. Add 1.5 tbsp fresh oil and some sugar, then stir over medium-low heat until the sugar melts into brown caramel and bubbles.
8. Quickly add the garlic, ginger and shallot and stir for a couple of minutes, until fragrant.
9. Add the soy sauce and dark soy sauce and stir to combine.
10. Add the star anise, bay leaves, cinnamon stick, scallions and pork belly, and mix until well combined.
11. Transfer everything to a clay pot (a stock pot, Instant Pot or Dutch oven also works).
12. Add 1/4 cup fried shallots, the soaked shiitake, 1/4 cup Chinese cooking wine and 4-5 boiled, peeled eggs. Rinse the wok with the mushroom soaking liquid and pour it into the pot.
13. Add more water if needed so most ingredients are submerged.
14. Bring to a boil, taste and adjust the seasoning, then reduce to the lowest heat and simmer for 1.5 hours.

Summarized from Souped Up Recipes's video. Watch it for the details.

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