Taiwanese braised pork with rice Taiwanese braised pork with rice

Get sweet, salty & umami all at once with this delicious Taiwanese braised pork.


Serves 4


2 hours



  • 15g dried shiitake mushrooms, rehydrated in 125ml boiling water and cooled slightly
  • 80ml vegetable oil
  • 1 red onion, finely diced
  • 600g pork belly whole boneless & rindless, cut into 1cm pieces
  • 1 tbs sugar
  • 60ml Chinese rice wine
  • 2 tbs light soy sauce
  • 2 tbs dark soy sauce
  • 2 tsp Chinese five spice powder
  • Hard-boiled eggs, to serve
  • Blanched Chinese greens, to serve
  • Steamed rice, to serve


Finely chop the shiitake mushrooms, reserving the soaking liquid.
Heat the oil in a large wok or frypan over medium-low heat. Add the onions and lightly sauté for 10–15 minutes, or until softened and browned.
Increase the heat to high. Add the pork and fry, stirring occasionally, until lightly browned.
Add the sugar and stir-fry until the sugar has dissolved.
Add the rice wine, soy sauces, spices, 1 cup of water, mushrooms and soaking liquid and bring to the boil. Reduce the heat to low and simmer covered for 1 hour or until the meat is tender.
Remove the lid and add the peeled eggs. Simmer for another 10 minutes, stirring, until the sauce has reduced to a gravy. Season with salt and pepper to taste. Serve on rice with steamed greens.
Serve on rice with steamed greens.

Originally published in The Costco Connection, May/Jun 2022. Pick up the latest copy at your local warehouse or read it online.