Taiwanese Braised Pork Belly (Soy-Free)
A rich and savory Taiwanese braised pork belly recipe that avoids soy while maintaining the classic flavors. Coconut aminos provide the umami depth that is traditionally achieved with soy sauce, resulting in a safe and delicious dish for those with soy allergies.
Ingredients
- 2 lbs Pork belly
- 2 tbsp Rock sugar
- 1/2 cup Rice wine
- 1/2 cup Coconut aminos
- 4 slices Ginger
- 4 cloves Garlic
- 3 whole Star anise
- 1 small Cinnamon stick
- 4 cups Water
Instructions
- 1Cut the pork belly into 1.5 inch cubes.
- 2Blanch the pork belly in boiling water for 5 minutes. Drain and rinse.
- 3Heat a wok or pot over medium heat. Add rock sugar and melt until caramelized.
- 4Add the pork belly and stir-fry until coated with the caramelized sugar.
- 5Pour in rice wine and coconut aminos. Add ginger, garlic, star anise, and cinnamon stick.
- 6Add water and bring to a boil. Reduce heat, cover, and simmer for 1.5-2 hours, or until the pork belly is very tender.
- 7Serve hot with rice.
Substitutions
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Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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