Description
The absolute ace of Taiwanese small bowls: pork diaphragm (skirt steak and tendon parts) boiled soft, sliced bite-sized, and eaten with shredded ginger and sweet thick soy sauce (Jiangyou Gao).
Restaurants serving Boiled Pork Diaphragm
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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
- Pork diaphragm(Ganlian Rou)
- Thick soy sauce
- Shredded ginger
- Sesame oil
- Scallions
Instructions
- [Authentic Recipe]
- [Ganlian Rou Prep] Prepare pork 'Gan Lian' (diaphragm muscle connected to liver. Lean meat surrounded by white fascia).
- Boil water with green scallions, ginger, and rice wine.
- Drop the Ganlian block in, simmer slowly on low for
- mins to
- hr (cook until the white fascia becomes soft and chewy while retaining lean meat umami).
- Remove and let cool slightly.
- Slice thinly with a cleaver upon serving.
- Plate, heavily drizzle sesame oil and 'Jiangyou Gao (Taiwan's sweet thick soy sauce)', and serve with massive 'shredded ginger' and scallions on the side.
Learn more Spice, substitutes, tips
Key spices
Ginger heat and Sesame oil
Substitutes at Japanese supermarkets
Pork skirt steak or braising blocks (inferior tendon texture)
Pairing
Yangchun Mian (light noodle soup) or Lu Rou Fan
Trivia
[For Adults] The #1 most ordered cut among Taiwanese in 'Heibai Qie' (boiled offal cuts). Zero offal odor; offers lean meat umami and tendon collagen simultaneously. Ordering this with noodle soup is the proper Taiwanese lunch style.
Eating tips & etiquette
[Unique Eating] Wrap plenty of shredded ginger in the meat—which combines 'chewy' tendon and 'tender' lean—and dip in the sweet soy sauce!
Allergen
Pork, Soy, Wheat, Sesame