Taiwanese Braised Mushroom & Pork Rice

This is a really yummy dish – couldn’t have enough of it! When you are served a bowl of plain rice, all you really need is a side dish of this braised mushroom and pork.

And you do not need to fly all the way to Taiwan to eat this dish. Make this for yourself in your own kitchen and savour this dish right at home!


  • Oil: 2 tbsp
  • Red onion: 3, finely chopped
  • Pork Belly: 500g
  • Spring onion: 3 stalks, finely chopped + extra for garnish
  • Ginger: 3 slices
  • Dried mushroom: 8, soaked in hot water, diced
  • Star anise: 2
  • Bay leaf: 2
  • Light soy sauce: 1/4 cup
  • Dark soy sauce: 1/4 cup
  • Rock sugar: 2 tbsp
  • Water: 3 cups
  • Hard-boiled egg: 3


  1. Heat oil in wok. Add red onions and fry till browned. Set aside.
  2. Scald pork belly in boiling water. Remove to cool and dice.
  3. Return pork belly to wok. Fry till lightly browned and oil starts to come out.
  4. Stir in spring onions and ginger.
  5. Stir in red onions, dried mushrooms, star anise, bay leaf, light soy sauce, dark soy sauce, rock sugar and water. Bring to boil.
  6. Place hard-boiled eggs inside slow cooker. Transfer pork belly and sauce into slow cooker, covering the eggs. Slow cook on high for 1hr.
  7. Garnish with remaining spring onions. Serve hot with plain rice.


  • If preferred, you could also use strips of fatty pork loin in place of the pork belly for a not so oily braised dish. Though to be honest, it doesn’t feel at all oily eating this dish as it is meant to be eaten with rice. Scalding the pork belly with water also helps to remove some of the oily content at the initial stage.

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