Skin-on pork belly slow-braised in soy, rice wine, and warm spices until it melts apart. Spooned over steamed white rice with a soy-stained egg on the side. The dish that makes you understand why Taiwan exists.
The spice bundle: Wrap everything in cheesecloth and tie with kitchen string. This keeps the braise clean and makes removal easy. No cheesecloth? A tea infuser ball works.
Soy sauce: The recipe calls for both light and dark soy. Light gives saltiness, dark gives the deep mahogany colour. If you only have one type, use 4 tbsp of regular soy sauce — the colour will be lighter but the flavour is fine.
Rock sugar vs granulated: Rock sugar melts into a glossier, smoother glaze. Granulated works — just stir a bit more to prevent catching.
Sichuan peppercorn: Optional — skip it if you don't have it. The dish is still deeply flavoured without.
Dried tangerine peel: Adds a subtle citrus note. Orange peel works, or leave it out entirely.
The eggs: Add them peeled and whole so they absorb the braising liquid. The longer they sit, the deeper they stain. Leftover eggs are incredible cold the next day.
Allulose: Works fine as a 1:1 swap for the rock sugar. The glaze will be slightly thinner but the flavour holds up well.
Day two is better: This dish improves overnight. The sauce thickens, the pork absorbs more flavour. Make a big batch.
Serve over: Freshly steamed white rice — ideally slightly sticky short-grain. Day-old rice works beautifully too.
Adapted from The Woks of Life