Description
A superb bowl topped with 'pork thigh (Tui Ku)'—which has more lean meat and a thicker gelatinous skin than pork belly—braised until fall-apart tender with soy sauce and spices.
Restaurants serving Braised Pork Thigh Rice
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Skin-on pork thigh
- Soy sauce
- Rock sugar
- Star anise
- Sun Si(Fermented bamboo shoots)
Instructions
- [Authentic Recipe]
- Prepare a large block of pork hind thigh (Tui Ku). Features less fat and a thicker, collagen-rich skin than belly (Kong Rou).
- Tie the meat round with kitchen twine (prevents falling apart), sear the surface in a pan until fragrantly browned.
- In a large pot, put soy sauce, rock sugar, rice wine, star anise, cassia, scallions, ginger, garlic, and plenty of water.
- Add the seared thigh, use a drop-lid, and simmer very slowly on low for 2-
- hours until a skewer glides in without resistance.
- Remove twine, slice thickly.
- Place the meat—with its jiggly skin and fall-apart lean muscle—on rice, flanked generously by Sun Si (braised fermented bamboo shoots), and pour the broth.
Learn more Spice, substitutes, tips
Key spices
Star anise and Cassia
Substitutes at Japanese supermarkets
Pork shoulder block (substitute without skin)
Pairing
Clam Soup(Geli Tang)
Trivia
[Hardcore] The final answer for meat lovers who think 'pork belly is too fatty, but I want collagen'. Specialty shops in central Taiwan have such dedication you order by specifying the exact cut.
Eating tips & etiquette
[Unique Eating] Taste the meaty lean part and the jelly-like melting skin simultaneously in one bite, nibbling the tart bamboo shoots (Sun Si) as a palate cleanser!
Allergen
Wheat, Pork, Soy