Can I make this in a slow cooker?
Yes, after searing the pork and sautéing aromatics, transfer everything to a slow cooker and cook on low for 4-6 hours, or until tender.
LUNCH
Taiwanese Braised Pork Belly with Bamboo Shoots
This classic Taiwanese dish features succulent pork belly slow-braised until melt-in-your-mouth tender, infused with aromatic spices and savory soy sauce. The addition of bamboo shoots provides a delightful textural contrast and subtle sweetness, making it a comforting and flavorful meal.
HOW TO MAKE IT
Let's cook.
01
Blanch the pork belly: Place pork belly cubes in a large pot, cover with cold water, and bring to a boil over high heat. Boil for 5 minutes, then drain and rinse the pork belly under cold water. This removes impurities and excess fat.
02
Sear the pork belly: Heat 2 tablespoons of cooking oil in a large pot or Dutch oven over medium-high heat. Add the blanched pork belly and sear until lightly browned on all sides, about 5-7 minutes. Remove the pork belly and set aside.
03
Sauté aromatics: In the same pot, add ginger slices, smashed garlic, and star anise. Sauté for 1 minute until fragrant. Add the rinsed bamboo shoots and stir-fry for 2 minutes.
04
Combine and braise: Return the seared pork belly to the pot. Add light soy sauce, dark soy sauce, rock sugar, and 2 cups of water or chicken broth. Bring the mixture to a boil over high heat.
05
Simmer: Once boiling, reduce the heat to low, cover the pot, and simmer for 80-90 minutes, or until the pork belly is fork-tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.
06
Reduce sauce (optional): If the sauce is too thin, remove the lid and increase the heat to medium-low during the last 10-15 minutes of cooking, allowing it to reduce to your desired consistency.
07
Serve: Taste and adjust seasoning if needed. Serve hot with steamed white rice.
About This Recipe
This classic Taiwanese dish features succulent pork belly slow-braised until melt-in-your-mouth tender, infused with aromatic spices and savory soy sauce. The addition of bamboo shoots provides a delightful textural contrast and subtle sweetness, making it a comforting and flavorful meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra depth of flavor, you can add 1 tablespoon of Shaoxing wine along with the soy sauces. If you prefer a richer, darker color, add a touch more dark soy sauce during the last 15 minutes of simmering. Ensure the pork belly is cut into uniform pieces for even cooking.
Easy Substitutions
If rock sugar is unavailable, use granulated sugar. Chicken broth can be used instead of water for a more savory braising liquid. Fresh bamboo shoots can be used if available, but ensure they are properly prepared to remove bitterness.
Storage & Reheating
Store leftover braised pork belly in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. The flavors often deepen overnight.
Serving Suggestions
Serve this dish with a generous portion of steamed white rice to soak up the delicious sauce. A side of blanched or stir-fried green vegetables, such as bok choy or gai lan, would complement the richness of the pork. You could also offer a simple cucumber salad for a refreshing contrast.
Common Mistakes
Not blanching the pork belly: This can result in a cloudy sauce and a less clean flavor. Ensure you boil and rinse the pork thoroughly. Not simmering long enough: The pork belly needs ample time to become tender. Rushing this step will result in tough meat. Over-reducing the sauce: Keep an eye on the sauce during the final reduction phase to prevent it from becoming too salty or thick. Not adjusting seasoning: Always taste the sauce before serving and adjust soy sauce or sugar as needed.
Frequently Asked Questions
What kind of bamboo shoots should I use?
Canned bamboo shoots, sliced or shredded, are commonly used and readily available. Make sure to rinse them well before use.
Can I freeze leftovers?
Yes, this dish freezes well. Store in an airtight, freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator and reheat.
MORE TO KNOW
The key to truly tender Taiwanese Braised Pork Belly is the slow braising process. This allows the collagen in the pork belly to break down, resulting in a silky, melt-in-your-mouth texture. Blanching the pork belly beforehand is crucial for removing impurities and rendering some of the excess fat, leading to a cleaner, more refined flavor in the final dish. Don't rush the simmering; patience is rewarded with incredible tenderness and flavor absorption.
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