Taiwanese Braised Pork Belly and Cabbage Hot Pot (Feng Rou)

About This Recipe

Taiwanese Braised Pork Belly and Cabbage Hot Pot is a real, traditional Taiwanese dish, known as Feng Rou. Silky braised pork belly simmered slowly with napa cabbage in a savory, slightly sweet soy braise, a homestyle winter favorite.\n\nFeng rou (also related to hong shao rou traditions) reflects the broader Chinese diaspora braising style adapted in Taiwanese homes, often made in large batches during colder months when families gather for extended meals.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Taiwanese home cooking, not a generic stand-in for a search term.

Ingredients

Serves 6

• 800 gpork belly(cut into thick slices)
• 1napa cabbage(cut into large chunks)
• 4 tbspneutral oil
• 6garlic cloves
• 1 piecefresh ginger(sliced)
• 4 tbspsoy sauce
• 2 tbspdark soy sauce
• 2 tbsprock sugar
• 3 tbspShaoxing wine
• 2star anise
• 600 mlwater
• 4 cupssteamed rice(to serve)

Instructions

1. 1

   Blanch the pork

   Blanch the pork belly slices in boiling water for 3 minutes to remove impurities, then drain and rinse.

2. 2

   Fry aromatics

   Heat oil in a heavy pot and fry garlic and ginger until fragrant, about 2 minutes.

3. 3

   Brown the pork

   Add the blanched pork and fry until lightly browned on the edges, about 5 minutes.

4. 4

   Build the braise

   Add soy sauce, dark soy sauce, rock sugar, Shaoxing wine, star anise and water. Bring to a boil, then reduce to a simmer.

5. 5

   Braise slowly

   Cover and simmer for 1 hour until the pork is very tender.

6. 6

   Add cabbage and finish

   Add the napa cabbage chunks and simmer uncovered for another 20 minutes until the cabbage is soft and the sauce has reduced. Serve hot over steamed rice.

Variations

• •

  Add cubed tofu in the last 15 minutes to soak up the braising liquid.

• •

  Some households use bok choy instead of napa cabbage for a slightly different texture.

• •

  A spicier version adds a spoonful of doubanjiang to the aromatics.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions