Taiwanese-style Rice with Stewed Pork Belly


640 g pork belly with skin
8 slices of ginger, crushed
4 stalks green onion, chopped
400 g cooked rice
400 g boiled Shanghai bok choy
1/4 cup chopped shallot
1 tbsp chopped ginger
1 tbsp chopped garlic


3 cups water
3 tbsp Shaoxing wine
1/2 cup dark soy sauce
1/4 cup rock sugar
4 star anise
2 tsp sesame oil


  1. Scrape clean hair on the skin of the pork. Rinse and blanch in boiling water wit ginger and green onion for 15 minutes.
  2. Heat 2 tbsp oil in a wok, saute shallot, ginger and garlic until fragrant. Add sauce ingredients and pork belly. Bring to a boil. Turn own heat, cover and simmer for 30 to 40 minutes until the pork is tender.
  3. Slice pork into bite-size pieces.
  4. Divide cooked rice on serving dishes. Arrange pork and Shanghai bok choy on top of rice. Add sauce and serve.

Makes 4 to 5 servings.

Source: Rice and Noodles