Taiwanese Braised Pork Belly Recipe (Kong Rou)

If you are a meat eater and can't say no to tender, succulent, flavorful braised pork belly, this recipe is for you. Make Taiwanese Braised Pork Belly reward yourself today!

INGREDIENTS (Servings: 5 people)
A slab (900g / 2lb) of skin on pork belly
3-4 tbsp of oil to pan-sear the pork belly
1 shallot, minced
3-4 cloves of garlic, minced
1/2 inch of ginger, minced
1.5 tbsp of oil to cameralize the sugar
3 tbsp of sugar
2 scallions
3-4 cups of water or the mushroom soaking liquid
6 pieces of dried shiitake mushroom, soaked in hot water for 20 minutes
4--5 boiled and peeled eggs
Pickled long beans, optional

INSTRUCTIONS
Soak the dried shitake mushrooms in 3-4 cups of hot water for 20 minutes.
Dice the shallot, garlic, and ginger finely.
Use paper towels to dab the pork belly to absorb the access moisture.
Preheat the wok until smoking hot, add some cooking oil, and then pan-sear the pork belly, skin side down, over medium heat for 3-5 minutes or until golden brown; this process will cause hot oil splattering. Please partially put the lid on to avoid dirtying the countertop and allow the steam to escape.
Flip the pork belly and sear the meat side for just a minute. Don't fry the meat side too much, or else it will dry out and become stringy at the end. Also, this frying process will build up the flavor foundation, creating so much mallard reaction.
Take the pork out and let it rest for a few minutes, then slice it into 2/3 of an inch thick slabs. Set them aside.
After pean-searing, the oil will be brown and unhealthy; please discard it; then add 1.5 tbsp of new oil and some sugar. Keep the heat on medium-low and stir to caramelize.
The sugar will melt, turn to brown caramel, and suddenly bubbles; quickly toss in the minced garlic, ginger, and shallots. Stir for a couple of minutes or until the aromatics are fragrant.
Add the soy sauce and dark soy sauce. Continue to stir to mingle all the seasonings.
Add star anise, bay leaves, cinnamon stick, scallions, and the pork belly. Keep mixing until well combined.
Transfer everything into a clay pot. A stock pot, instant pot, or dutch oven will also work if you don't have one.
Add 1/4 cup of fried shallots, the soaked shitake mushrooms, 1/4 cup of Chinese cooking wine, and 4-5 boiled and peeled eggs. Rinse the wok with the mushroom-soaking liquid, then pour it into the clay pot.
Check the liquid level; add more water if needed to make sure most of the ingredients are under the liquid.
Bring this to a boil and taste it to adjust the flavor. Turn the heat to the lowest and simmer for 1.5 hours.
Serve with white rice and pickles; the tartiness balances the fattiness of the pork belly.

[soulpower]

I really appreciate and respect chinese youtubers speaking and explaining in english.

[Wwalker]

Mandy, you not only have the BEST Chinese cooking recipes....but, you are most certainly the BEST DRESSED on YT cooking channels! Thanks, for another amazing recipe!!

[Mikecrosoftx]

Just wanted to say after years of watching you videos! I finally ordered your wok and it came in on Monday. So far, it’s been amazing to cook with. I love making eggs, chicken breast and ground beef in it so far 😊😊😊

[KingOfKings]

Mindy, thank you so very much for being ABSOLUTELY THE BEST Chef on YouTube as you are extremely detailed not only in your videos but also in your text descriptions as well. You are UNIQUE & SMART. I like your channel so much that if I had money, I'd support your channel with $1, 000 per month because you DESERVE it girl!!! ... Thank you again for being so distinguished amongst your peers & TRULY being THE BEST EVER ... You are totally unlike most who just do the video & don't even care to take time to write the ingredients and sometimes they don't even audibly say the ingredients in their videos and they simply waste the viewer's time and cause frustration. I just cannot thank you enough.

[lawrencemaweu]

Mind-blowing....this is love at first sight.

[MrCidVicious]

My wife makes these dishes every now and then, they are some of my favorites.

[Ringingalong]

Hello! I just came from making your egg roll wrappers recipe and it was amazing! I'm not perfect because my egg rolls had some bubbles but the fact they came out correctly and stayed together was a miracle 😂🎉

[Darkempress]

I have all your cookware and I just wanted to say that they are AMAZING quality! Now I have to get this smaller clay pot that you have! I hope it’s available! I just love your passion for food and well made cookware! You are truly a master chef!

[thanhpham]

I can't stop myself from drooling young lady, your recipe is really a killer. Thanks for sharing, I will give it a try in the future.

[susieangelo]

Wow! That tender flavorful pork belly is mouth-watering indeed! Happy Thanksgiving, Mandy and Thank You for enlightening us with all your Recipes with Helpful Hints and Love for your Subscribers and Viewers. 💜

[petrsurovec]

You are a good cook. I came across your channel completely by accident and I can't believe my eyes at the perfectly elaborate procedures and great looking recipes. I am sending a big greeting from Central Europe.

[jujub]

Wow wow wow, my mouth is also watering watching this!!!

[briantodd]

Absolutely amazing. This will be made at the weekend.

[FernZepeda]

Incredible! I'm so happy to see how successful you've become lately! I'm so proud of you and I appreciate your enthusiasm and tenacity. Great job!

[daiiahi]

Looks so delicious!...There a restaurant here that does a belly pork and taro dish....I can't get enough of this dish...with some good in heaven!

[hansdampf]

I just cooked another recipe with pork belly from this cook over the weekend - "Lu Rou Fan" It was really delicious. That's why I'm sure I'll try it out.

[shanenguyengauthier]

Super une recette avec en directe la traduction en français !👍🇨🇵😀 Et un abonné en plus

[bmguercio]

I enjoy watching you cook. Thank you for sharing.

[MonhsianAngeli]

I made this, and this recipe is awesome!!!

[zackymk]

I received your wok this morning such a pleasure cooking in it