Taiwan Style Salted Pork Belly with Rice (鹹猪肉饭)

erinna Chng
Feb 11
2 min read

Yeah! Taiwan I’m Coming!! I will be going to Taiwan in Dec and was browsing my Honeymoon photos to see where should I revisit again. Why everything looks so yummy??!! This time I will only be going for 4 days. How can I finish all the food on the must eat list? 🙁

This Salted Pork Belly Rice is a simple yet yummy dish I had tried during the previous trip. It was so nice that we went there twice during our last trip. So… I decided to recreate this dish at home.

It’s really simple. However, you would need to prepare this dish in advance. Marinating the pork belly requires minimum of 3 days and marinating of egg requires at least 1 day in advance.

Salted Pork Belly is very similar to sio bak, but more favourful. Its quite salty, well its salty pork belly mah, so you have to slice it thinly and eat with the rice. The Taiwan Version do not require you to poke the skin of the pork belly. But I would prefer to poke the skin of the pork belly to create a more crispy version.

Although my recipe is an air fryer recipe, for those without air fryer, feel free to use oven. Preheat the oven to 250 degree Celsius and grill the pork belly for about 20 mins or until golden brown.

Marinate the soy sauce eggs at least 1 day in advance. The timing for the lava egg is based on egg chill from the fridge and the size of the egg is about 55g per egg. Room temperature egg of similar weight will be 5 mins 20 sec. Size and temperature of the eggs greatly affect the timing of cooking. Increase or decrease accordingly. Experiment with 1 egg first. Start to cook the rest only when you get it right. Very fresh eggs are harder to peel. It will be better to use a 1 to 2 days old eggs. You can also substitute the soy sauce eggs with an hard boil egg or sunny side up.

Searing the Beef

Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.

Mushroom Duxelles

Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.

Puff Pastry Handling

Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.

Notes

Marinate the Pork Belly (at least 3 days in advance)
Clean the Pork Belly and pat dry with kitchen tissue
Poke the skin of the pork belly with meat pricker or needle. Poke as many hole as possible
In a large mixing bowl, add the pork belly and all the other ingredients for marinating the pork.
Mix well and cover with plastic wrap
Chill it in the fridge for at least 3 days, maximum 5 days
At least 6 hours before meal (or overnight), remove the pork belly from the fridge and wash off the marinade from the pork belly.
Pat dry with kitchen tissue and place it on a plate, uncover; and leave it in the chiller to dry.
Marinade for the Eggs (at least 1 day in advance)
Add all the ingredients for the marinade into a saucepan and heat over medium fire.
Remove the saucepan from the fire when boil and pour the marinade into an airtight container after cool. Set aside
Boiling the Eggs
Use a push pin or any egg pin to gently puncture a small hole on the bottom of each egg
Fill a saucepan with water (must be enough to cover the eggs) and bring it to boil under high heat.
Reduce to medium heat (still boiling) and gently put the eggs into the sauce pan
Cook for 5 mins 30 sec
Remove from the boiling water and shock the egg in cold water to prevent further cooking.
When the eggs are cool, peel them and add into a container with the soy sauce marinade
Chill it in the fridge for at least 12 hours
Air Frying the Pork Belly
Preheat the air fryer at 200 degree Celsius for 5 minutes
Add in the marinated pork belly and air fry for 15 minutes
*For non air fryer user; preheat the oven at 250 degree Celsius and grill for 20 mins or until golden brown.
Remove from the air fryer and slice thinly
Stir Fry Cabbage
Heat the oil in a deep frying pan
Add garlic and stir fry until fragrance
Add in carrot and stir fry for 1 minute
Add in cabbage and water, cover with lid for 1 minute (open lid halfway, stir fry and cover)
Add in salt and pepper, stir fry for another 30 sec;
Assembling the Rice Bowl
Divide the cooked rice into 4 bowls
Add sliced pork belly, soy sauce egg and cabbage onto the rice
Serve hot

Instructions

Quality Fresh 2 beef fillets ( approximately 14 ounces each )

Quality Olive oil

4 cups Chestnut Mushrooms

1 sprig fresh thyme

4 cups puff pastry

8 slices Parma ham

2 egg yolks

beaten with 1 tbsp water and a pinch of salt

Sea salt and freshly ground black pepper

Beef Wellington

2 tbsp olive oil

7 oz beef trimmings

4 large shallots ( peeled and sliced )

12 black peppercorns

1 bay leaf

1 sprig fresh thyme

Splash of red wine vinegar

3 cups red wine

3 cups beef stock

Red Wine Sauce

350 g pork belly (as fatty as possible)

½ teaspoon white vinegar

40 ml rice wine

½ teaspoon sugar

2 Tablespoons salt

¼ teaspoon cinnamon powder

¼ teaspoon five spice powder

½ teaspoon ground black pepper

¼ teaspoon ginger powder

½ teaspoon prune powder

2 Tablespoons chopped garlic

The Pork Belly

200 g cabbage (cut into bite-size pieces)

60 g carrot (cut into matchstick size)

2 Tablespoons oil

2 Tablespoons garlic

4 Tablespoons water

½ teaspoon salt

¼ teaspoon ground white pepper

Stir Fry Cabbage

4 pieces chilled medium-sized eggs (about 55 g per piece

from refrigerator)

Soy Sauce Eggs

240 ml water

120 ml Japanese soy sauce

240 ml sake

60 ml mirin

1 Tablespoon chopped garlic

Marinade for the Eggs

4 portions ready-cooked rice

Others

Taiwan Style Salted Pork Belly with Rice (鹹猪肉饭）

Head Chef

eckitchensg; Salted Pork Belly Recipe adapted from 正宗126道台湾小吃; Soy Sauce Egg from Japanese soul Cooking; both with slight modification

women chef with white background (3) (1).jpg

average rating is 5 out of 5

Servings :

4 Servings

Calories:

Prep Time

10 min

Cooking Time

45 min

Rest Time

15 min

Total Time

1 hour 30 min