Taiwanese Braised Pork Rice
Taiwanese Braised Pork Rice with Preserved Mustard Greens is a comforting, savory dish that pairs perfectly with a bowl of hot rice. Adding preserved mustard greens to the classic braised pork brings another layer of savory-sweet flavor and makes the rich sauce even more appetizing.
For this recipe, I use pork shoulder, finely diced and slowly sautéed to render its fat and develop flavor. Pork shoulder has just the right amount of marbling and is a little leaner than pork belly. After gently braising for about 1 hour in a cast iron pot, the pork becomes tender and flavorful, while the preserved mustard greens soak up the savory pork juices and braising sauce.
Hard-boiled eggs and fried tofu are braised in the same pot, turning this into a hearty and comforting Taiwanese home-style meal. Spoon the braised pork generously over hot rice and serve with some blanched greens for a simple and satisfying meal.
Why not simmer a pot for your family tonight?
Watch step by step recipe video below:
Ingredients
800 g pork shoulder or pork belly, finely diced or coarsely ground
50 g shallots
20 g preserved mustard greens (dry weight, before soaking)
4 hard-boiled eggs
4 pieces fried tofu
1 tbsp minced garlic
A small amount of cooking oil
Leafy greens, as needed (optional)
Seasonings
⅓ cup soy sauce
⅓ cup rice wine
1 tbsp rock sugar
½ tsp white pepper
2 tbsp fried shallots
Hot water as needed, enough to just cover the pork
Tips
* This recipe uses pork shoulder, which has a moderate amount of fat. It becomes tender and flavorful after braising without being as rich or fatty as pork belly.
* Preserved mustard greens are naturally salty, and the saltiness can vary considerably between brands. Adjust the amount of soy sauce and preserved mustard greens according to taste.
* Keep the heat extremely low throughout the braising process. The liquid should only gently bubble. Excessive heat can make the pork tougher and increase the chance of scorching the bottom of the pot.
* For deeper flavor, let the braised pork rest for a while after cooking. It tastes even better when reheated for the next meal, as the flavors have more time to meld.
* If using coarsely ground pork, the braising time can be shortened slightly depending on the size of the pork pieces.
Preparations
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1. Prepare the preserved mustard greens: Rinse the preserved mustard greens thoroughly in fresh water 3–4 times, then soak for 20–30 minutes. Drain well, squeeze out as much excess water as possible, and finely chop. |
 
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2. Prepare the shallots: Thinly slice the shallots and set aside. |
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3. Dry-fry the preserved mustard greens |
 
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4. Brown the pork Heat a pan and add a small amount of oil. Add the diced pork and cook slowly over medium-low heat until the meat changes color and begins to render its fat. If using fatty pork belly, additional oil may not be necessary. |
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5. Sauté the shallots Add the sliced shallots and stir-fry with the pork until fragrant and lightly golden. |
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6. Add the seasonings and preserved mustard greens Add minced garlic, rock sugar, white pepper, soy sauce, and rice wine. Stir-fry well so the pork is evenly coated with the seasonings. Add the dry-fried preserved mustard greens and mix well. |
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7. Braise Transfer everything to a braising pot. Add enough hot water to just cover the pork. Bring to a boil, then immediately reduce to the lowest heat and maintain only a very gentle simmer. |
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8. Add the eggs and fried tofu Cover and simmer for about 15 minutes. Add the hard-boiled eggs and fried tofu, then continue braising over low heat for about 45 minutes, or until the pork is tender and flavorful. |
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9. Finish with fried shallots About 5 minutes before the braising is finished, remove the eggs and fried tofu if desired. Stir in the fried shallots and continue simmering over low heat until the flavors and aroma are well combined. |
  
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