I’ve made this dish a hundred times, and it still surprises me how simple ingredients turn into something so deeply flavorful. The pork simmers until tender, soaking up every bit of soy and five-spice.
This is the kind of meal that feels like home—tender pork over rice with crunchy pickles cutting through the richness. It’s street food that’s easy to bring into your kitchen.
Ingredients for Taiwanese Pork Rice
Simple ingredients transform into rich, tender pork over rice with crunchy pickles for balance.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Belly 🥩 | 1 ½ lb | Cut into 1-inch cubes, skin-on |
| Jasmine Rice 🍚 | 2 cups | Rinsed until water runs clear |
| Light Soy Sauce 🫒 | ½ cup | Low-sodium preferred for balance |
| Dark Soy Sauce 🫒 | 2 tbsp | For depth and color |
| Five-Spice Powder 🌿 | 1 tsp | Freshly ground for potency |
| Garlic Cloves 🧄 | 5 cloves | Minced finely for even distribution |
| Shallots 🧅 | 2 whole | Thinly sliced for texture |
| Rock Sugar 🍚 | 2 tbsp | Or substitute brown sugar |
| Pickled Mustard Greens 🥬 | 1 cup | Chopped, plus extra for serving |
| Dried Shiitake Mushrooms 🍄 | 4 whole | Rehydrated, sliced thinly |
| Green Onions 🧅 | ½ cup | Thinly sliced for garnish |
| Sesame Oil 🫒 | 1 tbsp | Toasted for aroma |
| Rice Wine 🍶 | 2 tbsp | Shaoxing wine preferred |
| Water 💧 | 1 ½ cups | For braising pork |
| Cucumber 🥒 | 1 whole | Julienned for pickles |
Pork belly is non-negotiable here—skin-on gives that melt-in-your-mouth texture. Look for it at Asian markets or well-stocked butchers (ask them to cube it for you). The five-spice powder makes or breaks the flavor, so Penzeys or a trusted Asian brand is worth seeking out. Rock sugar can be tricky to find, but brown sugar works in a pinch. Just dissolve it first.
No pork belly? Pork shoulder at half the quantity is the closest swap, but it won’t be as luscious. Short on time? Pre-cubed pork from the freezer section at H Mart works, though fresh is better. The pickled mustard greens are traditional, but quick-pickled cucumbers (just slice cucumber, salt, vinegar, sugar) add the same crunch. Skip the shiitakes if you must, but they add umami depth.
This keeps beautifully—3-4 days in the fridge, and the pork actually tastes better the next day. Freeze the pork in its sauce for up to 3 months. The pickles stay crisp for about 1 week if kept in brine.
Why You’ll Love This Recipe
- One Pot Meal: I brown the pork belly, then the rice cooks right in the same pot with the soy sauces—minimal cleanup.
- Umami Bomb: That mix of light and dark soy with five-spice? Rich, savory, and just a hint of sweetness that soaks into every grain.
- Weeknight Hero: I’ll prep the pork in advance and assemble in 10 minutes flat when we get home starving.
- Stretches Far: Leftovers taste even better the next day, and the pork belly stays tender. I’ve fed four with this and still had lunch for myself.
Step-by-Step Instructions for Taiwanese Pork Rice
Master this technique and you’ll recreate the rich, saucy pork that makes this dish irresistible.
Step 1: Braise the Pork Belly to Tenderness
Heat a large pot over medium-high heat and add the 1.5 lb pork belly cubes, skin-on. Sear until the fat renders slightly and the edges turn light golden brown, about 5 minutes.
Add the 2 whole shallots, 5 cloves garlic cloves, 4 whole dried shiitake mushrooms, 0.5 cup light soy sauce, 2 tbsp dark soy sauce, 2 tbsp rock sugar, 2 tbsp rice wine, and 1.5 cups water. Stir in the 1 tsp five-spice powder.
Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally, until the pork is fork-tender and the sauce thickens into a glossy glaze.
Step 2: Prepare the Jasmine Rice
Rinse the 2 cups jasmine rice under cold water until the water runs clear. This removes excess starch and ensures fluffy, separate grains.
Transfer the rice to a rice cooker or pot and add 2 cups water (or follow your rice cooker’s ratio). Cook until tender and the water is fully absorbed, about 15-20 minutes.
Once done, fluff the rice with a fork and let it sit covered for 5 minutes to steam. This step ensures each grain is perfectly cooked and ready to soak up the pork sauce.
Step 3: Assemble the Dish with Pickles and Garnish
Julienne the 1 whole cucumber into thin strips and set aside. Chop the 1 cup pickled mustard greens into bite-sized pieces if they aren’t already.
To serve, spoon a generous portion of rice into a bowl. Ladle the braised pork belly and its thick, aromatic sauce over the top. Arrange a small pile of pickled mustard greens and cucumber on the side for a refreshing contrast.
Drizzle with 1 tbsp sesame oil and sprinkle with 0.5 cup green onions for a fresh, vibrant finish. Serve immediately while the pork is still warm and the rice is steaming.
Pro Tips For Making Taiwanese Pork Rice
- Parboil the Pork: I learned this the hard way—simmering the pork belly for 10 minutes before braising removes excess fat and keeps the final dish from feeling greasy.
- Balance the Soy Sauces: Use a 2:1 ratio of light to dark soy sauce for that perfect sweet-savory depth without overpowering the five-spice flavor.
- Skip the Overcooking: After braising, let the pork rest in the sauce for 15 minutes off heat—it’ll stay tender instead of turning mushy.
- Use Day-Old Rice: Sounds weird, but it works: leftover jasmine rice soaks up the braising sauce better than fresh, giving you that classic Taiwanese texture.
Perfect Pairings for These Flavors
Side Dish Pairings
A simple steamed bok choy with garlic and ginger complements the richness of this dish. I also love stir-fried green beans with minced garlic and a splash of soy sauce for extra crunch. 🥗
Drink Recommendations
Taiwanese bubble tea (especially jasmine green milk tea) balances the savory pork beautifully. For something lighter, chilled jasmine tea or Oolong tea cleanses your palate between bites.
Condiment Additions
Add chili oil for heat—I use Lao Gan Ma brand for its nutty depth. A small dish of extra pickled mustard greens on the table lets everyone customize their bite to taste.
Fresh Toppings
Thinly sliced cucumber ribbons add a cooling contrast. I also sprinkle crushed roasted peanuts for texture. These toppings keep the dish feeling fresh despite its hearty nature.
Alternative Accompaniments
A light seaweed salad with sesame dressing offers a refreshing, briny counterpoint. For something heartier, scallion pancakes are perfect for soaking up the sauce. ✨
Nutrition Facts
Frequently Asked Questions
Can I use pork shoulder instead of pork belly?
Yes, but use half the amount and expect a leaner texture. Pork belly’s fat gives the traditional melt-in-your-mouth quality that shoulder can’t fully replicate.
How do I store leftovers properly?
Keep pork in its sauce in an airtight container for 3-4 days in the fridge. Freeze for up to 3 months—the flavor deepens over time.
What if my sauce isn’t thickening?
Simmer uncovered for an extra 10-15 minutes to reduce. If still thin, mix 1 tsp cornstarch with water and stir in.
Can I make this in a slow cooker?
Sear the pork first, then cook on low for 6 hours or high for 3-4 hours. Add water if needed.
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