Kong Rou Fan (Braised Pork Belly Rice)
Powerful giant kakuni! Thrilling Meat with Skewered Pork Belly
Description
A hearty dish famously from Changhua, featuring thickly sliced pork belly skewered with a bamboo stick to keep its shape, braised until fall-apart tender, and slammed onto rice.
Restaurants serving Kong Rou Fan (Braised Pork Belly Rice)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork belly block
- Bamboo skewers
- Thick soy sauce
- Star anise
- Pickled mustard greens(Suan Cai)
Instructions
- [Authentic Recipe]
- Cut skin-on pork belly (or ham) into large 2-3cm thick blocks. To prevent falling apart during cooking, pierce the cross-section with a bamboo skewer (or toothpick) to secure.
- Sear the meat in a pan until beautifully browned on the surface, rendering excess fat.
- Line a large pot with scallions, ginger, garlic, star anise, and cinnamon (cassia), and arrange the seared meat. Add soy sauce, rock sugar, rice wine, thick soy sauce, and plenty of water.
- Use a drop-lid and simmer slowly on low for 2-
- hours until fall-apart tender, easily pierced by chopsticks.
- Remove the skewer, place the giant braised pork on rice, pour broth over it, and garnish with pickled mustard greens (Suan Cai).
Learn more Spice, substitutes, tips
Key spices
Star anise and Cassia cinnamon
Substitutes at Japanese supermarkets
Pork shoulder block, Japanese pickled mustard greens
Pairing
Clam Soup(Geli Tang)
Trivia
[Trend] In Changhua, central Taiwan, there is a culture of eating this heavy Kong Rou Fan all day long, from breakfast to late-night snacks. The ultimate carnivorous Taiwanese gourmet.
Eating tips & etiquette
[Unique Eating] Split the giant pork block in half with chopsticks, calculating the balance between melting fat and sauce-soaked lean meat, and shovel it in boldly with rice!
Allergen
Wheat, Pork, Soy