台式卤肉饭 Taiwanese Braised Pork Rice

说到台式卤肉饭，那是一碗吃完嘴唇会黏黏，让人意犹未尽的盖饭。我不是很大的米饭粉丝，但是台式卤肉饭的话，我可以炫两碗以上！

为什么你会喜欢这道甜品？

台式卤肉饭好吃的秘密在于“肥而不腻、咸甜交织、香气浓郁”，加上红葱酥与带皮三层肉的灵魂搭配，让有嚼劲的珍珠米饭粒粒裹满浓稠卤汁，入口即化又层次分明。 它不仅是庶民美食，更承载台湾人的乡愁与文化记忆！

所需要的食材

卤肉：

• 700g 三层肉
• 100g 猪皮
• 2.5 tbsp 糖
• 1/4 cup 米酒
• 10 颗 蒜瓣
• 5片 姜
• 100g 酱油
• 1 片 香叶
• 1颗 丁香
• 2瓣 八角
• 适量 胡椒粉
• 1 tsp 糖色黑酱油

装盘：

• 珍珠米饭
• 满满的卤肉 XD
• 香菜
• 辣椒酱

备料重点

三层肉——

嘿嘿~ 挑选三层肉很重要哦~ 皮，肥，瘦肉，都要兼具，肥肉的比例太多不行，太瘦也不行，最佳是4：6 或者3：7的比例哦~

也不是非得这么严格，就是。。。猪肉的挑选会让成品有所差异嘛，当然了，以上只是作为完美复刻台式卤肉饭的建议，你们还得是考虑自己的喜好最重要哦！

~ 视频教程 ~

料理步骤

卤肉：

1. 把猪肉和猪皮切成差不多一样大小长条状
2. 把肉和皮放进冷锅中，用中火开始炒拌
3. 炒到猪肉释放出来的水分，变成清澈的油脂，同时猪肉也有点上色
4. 加入白糖，炒出糖色
5. 下米酒，姜片和蒜头
6. 炒到米酒完全挥发
7. 加入酱油，白胡椒粉和香料，滚个30秒
8. 把所有东西转移到砂锅中
9. 加热水盖过肉，和黑酱油调色
10. 滚开以后，小火卤一个小时
11. 时间到后，加入三大汤匙得油葱酥
12. 再继续小火卤半个小时
13. 总共卤了1.5小时后，关火，但不要开盖，闷半小时或以上

组合：

1. 在碗中装上你的白饭
2. 盖上满满的卤肉（只有自己煮才能有这般待遇XD）
3. 放上一些香菜，和一小匙的辣椒酱
4. 完美，开吃！

阿琴小贴士

猪肉和猪皮都送进冷冻区，冻30分钟-1个小时，直到猪肉变成半冷冻的状态，会更加好切，切出来的猪肉也是条条层次分明的哦~

Print Recipe

Speaking of Taiwanese braised pork rice, it’s the kind of bowl that leaves your lips sticky and your heart craving more. I’m not a huge rice fan, but when it comes to Taiwanese braised pork rice, I can easily demolish two bowls or more!

Why would you love this？

The secret to Taiwanese braised pork rice lies in its rich yet balanced flavors—fatty but never greasy, savory and sweet in harmony, and bursting with aroma. With crispy shallots and skin‑on pork belly as its soul, every grain of short grain rice is coated in thick, glossy sauce, melting in your mouth yet layered with texture. It’s not just a humble comfort food, but also a dish that carries the nostalgia and cultural memory of Taiwan.

All you need

Braise Pork：

• 700g Pork belly
• 100g Pork skin
• 2.5 tbsp Sugar
• 1/4 cup Rice wine
• 10 clove of Garlic
• 5 Ginger slices
• 100g Soy sauce
• 1 pc of Bay leaf
• 1 no Clove
• 2 tips of Star anise
• White pepper powder as needed
• 1 tsp Caramel dark soy sauce

To serve:

• Short grain rice
• Braised Pork
• Coriander
• Chili sauce

Ingredients Notes

Pork belly——

Choosing the right pork belly is super important! You want skin, fat, and lean meat all together. Too much fat makes it heavy, too lean loses the dish’s signature indulgence. The ideal balance is about 4:6 or 3:7.

Of course, it doesn’t have to be that strict… what I’m trying to explain is the quality of pork you choose will make a difference in the final dish. However, this is just a tip for perfectly recreating Taiwanese braised pork rice. In the end, your own preference matters most!

~ Video Tutorial ~

Steps of making

Braised Pork：

1. Cut the pork and pork skin into similar size of strips.
2. Place the meat and skin into a cold pan, stir‑fry over medium heat without oil.
3. Cook until the pork releases its moisture, turning into clear fat, and the meat takes on a bit of color.
4. Add sugar and stir until it caramelizes.
5. Add rice wine, ginger slices, and garlic cloves.
6. Stir until the rice wine fully evaporates.
7. Add soy sauce, white pepper, and spices; let it boil for about 30 seconds.
8. Transfer everything into a clay pot.
9. Add hot water to cover the meat, then caramel dark soy sauce for color.
10. Bring to a boil, then simmer over low heat for 1 hour.
11. After 1 hour, add 3 big tablespoons of fried shallots.
12. Continue simmering for another 30 minutes.
13. After a total of 1.5 hours, turn off the heat but keep the lid closed. Let it rest for at least 30 minutes.

To serve:

1. Fill up your bowl with rice.
2. Top it generously with braised pork (the luxurious moment you can get, only when you cook it yourself XD).
3. Add some of coriander and a small spoonful of chili sauce.
4. Perfect— let’s dig in!

Cheen’s Little Tips

Pop the pork and pork skin into the freezer for 30 minutes to 1 hour, until they’re semi‑frozen. This makes them much easier to slice, and the pieces you cut will come out neat, with clear layers.

Printable Full Recipe

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我的好物分享 My go‑to ingredient brands

生晒黑酱油（糖色）Caramel Dark Soy Sauce

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