Taiwanese Braised Pork Belly with Crispy Red Onions

Indulge in this Taiwanese classic featuring both fatty and lean pork belly slow-cooked to perfection. The secret braising spice blend combined with crispy red onions and a splash of rice wine creates an aromatic dish that melts in your mouth.

Steps

1. Heat the vegetable oil in a pot over medium heat. 2. Add the sliced red onion and sauté until crispy and golden brown. Remove and set aside. 3. In the same pot, add the pork belly and sear until browned on all sides. 4. Pour in the rice wine and let it simmer for a minute. 5. Add soy sauce, brown sugar, star anise, cinnamon stick, five-spice powder, and salt. 6. Pour in the water and bring to a boil. 7. Lower the heat, cover, and let it braise for 2 hours, stirring occasionally. 8. Serve the braised pork belly hot, topped with the crispy red onions.

150g pork belly (fatty and lean) 1 small red onion, thinly sliced 1 tablespoon rice wine 1 tablespoon soy sauce 1 tablespoon brown sugar 1 star anise 1 small piece of cinnamon stick 1 teaspoon five-spice powder Salt to taste 1 cup water 1 tablespoon vegetable oil