Taiwanese pork belly over rice

Step 1/6

• 200 g pork belly
• 2 cloves garlic
• 3 slices ginger
• 3 scallions
• 1 bok choy

• meat cleaver or chef's knife
• cutting board

Mince garlic and roughly chop scallions. Peel and mince ginger. Chop pork into bite-sized cubes. Cut and separate leaves of bok choy.

Step 2/6

• wok
• spider or slotted spoon
• small bowl

Fill wok one-third of the way with water and poach pork belly for approx. 5 – 7 min. in boiling water. Strain and set aside in a small bowl. Discard water.

Step 3/6

• 3 tbsp neutral oil
• 1 stick cinnamon
• 1 star anise
• 1 bay leaf
• 1 black cardamom pod
• 2 tbsp miso paste
• 500 ml water
• 1 hard boiled egg
• 5 tbsp dark soy sauce
• salt
• pepper
• sugar

• cooking spoon
• small bowl

Heat oil over medium-high heat. Add ginger, garlic, and scallions to oil and sauté for approx. 1 min. Add star anise, cinnamon, black cardamom, and bay leaf. Then, return pork to wok and fry along with aromatics for approx. 1 – 2 min. Mix miso paste with water and add to wok. Peel hard boiled egg and add to wok. Cook for approx. 1 hour. Season with dark soy sauce and salt, pepper, and sugar to taste. Remove star anise, cinnamon, black cardamom, and bay leaf before serving.

Step 4/6

• 1 tbsp neutral oil

• wok or saucepan

Bring another wok or saucepan filled with some water to a boil, add some oil, and cook bok choy for approx. 10 – 20 sec, or until softened slightly and bright green.

Step 5/6

• spider or slotted spoon

Remove bok choy from wok and set aside.

Step 6/6

• 100 g cooked short-grain rice

Halve egg, then arrange pork, bok choy, and egg halves in serving bowls over a bed of rice. Enjoy!

Enjoy your meal!