Updated Recipe: Taiwanese Braised Pork Belly - using a slow cooker

I won first prize at my work "Masterchef competition" today with my braised pork belly dish! In recognition of Harmony Day, my work social committee organised a "Flavours of the World" lunch. We were invited to bring a cultural dish to share and I thought I'd introduce my colleagues to delicious Taiwanese food. All dishes were entered into the competition, with prizes for 1st, 2nd and 3rd.

I was asked for the recipe of the winning dish and while I already have a blog post on the traditional way of making it as per my mum's instructions, I've since changed the way I cook this dish.

Given that not everyone has the kind of rice cooker I have, I thought I'd give it a go with the slow cooker and it worked just as well!

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Braised pork belly (using a slow cooker)

Main Ingredients 900g pork belly 1 cup of soy sauce 2 tbsp rice wine 350g of rock sugar (you can buy this in most Asian grocery stores) 6 eggs

Spice Mix 1 tsp five spice powder 1 tsp dried ginger powder 1 tsp dried garlic powder

Optional ingredients 3 cloves of garlic (or as much as you want) chopped spring onion sprinkle of chopped peanuts (for garnish) coriander (for garnish)

Method

  1. Hard boil the eggs.
  2. Place the rock sugar in the slow cooker.
  3. Meanwhile, cut up the pork belly into large pieces (about 4 cm long). Rub the spice mix and the rice wine all over the pork belly pieces. Place in the slow cooker on top of the rock sugar.
  4. Drain and peel the hard boiled eggs. Place the eggs in the slow cooker, amongst the pork. (If you are using garlic, you can put it in at this stage). Pour the soy sauce into the slow cooker, over all the ingredients.
  5. Set the slow cooker to High for approximately 2 hours (I do this to save time, but you can put it on Low for a longer period of time). Then turn to Low for another 2 hours (or until the meat is fork tender).
  6. Occasionally turn pork belly pieces and eggs to marinate all parts. Be very gentle or the eggs will get damaged! (If you are using spring onion, you can add it in the last hour).
  7. Serve with steamed rice, (garnish with chopped peanuts and coriander) and enjoy!