Ingredients (3 servings)
| Okinawa black sugar | 2 tbsp |
| Pork belly block | 380 g |
| Vegetable oil | 1/2 tbsp |
| Sake | 3 tbsp |
| Soy sauce | 3 tbsp |
| water | 1.5 cups |
| Oyster sauce | 1 tbsp |
| Chinese five-spice powder | 1/3 tsp |
| Eggs | 3 |
| Cooked rice, as needed |
How to Make
| 1 Cut the pork belly into approximately 1 × 2 cm pieces. Boil the eggs and prepare hard-boiled eggs. |
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2 Heat the vegetable oil in a pot over medium heat. Add the pork and stir when it starts to change color. Cook for another 2–3 minutes, then continue frying until the pork is lightly browned. |
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3 Add the black sugar and mix until well coated. Add the sake and stir-fry briefly. Add the soy sauce and mix, then pour in the water. Once it comes to a boil, skim off any foam. Add the boiled eggs and simmer for about 40 minutes, removing excess fat from the surface with a paper towel. |
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4 Add the oyster sauce and five-spice powder, and simmer for another 4–5 minutes until well combined. Serve over warm rice and top with the braised pork, egg, and sauce. |
A comforting Taiwanese classic with tender pork simmered in a rich, savory-sweet sauce.
Black sugar adds a deep, mellow sweetness to this satisfying rice bowl.