Silky braised pork belly simmered slowly with napa cabbage in a savory, slightly sweet soy braise, a homestyle winter favorite.
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.
Serves 6
Blanch the pork belly slices in boiling water for 3 minutes to remove impurities, then drain and rinse.
Heat oil in a heavy pot and fry garlic and ginger until fragrant, about 2 minutes.
Add the blanched pork and fry until lightly browned on the edges, about 5 minutes.
Add soy sauce, dark soy sauce, rock sugar, Shaoxing wine, star anise and water. Bring to a boil, then reduce to a simmer.
Cover and simmer for 1 hour until the pork is very tender.
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.
Blanching the pork first removes scum and impurities, keeping the final braise clean-tasting rather than muddy.
Add the cabbage later in the cooking process so it doesn't turn to mush by the time the pork is tender.
This dish, like most braises, tastes even better reheated the next day.
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.
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.
Feng 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.
Yes, brown the pork and aromatics on the stovetop first, then transfer to a slow cooker on low for 5 to 6 hours, adding cabbage in the last hour.
It likely needs more simmering time — pork belly needs at least an hour of gentle braising to fully break down.
Yes, though it will be leaner and less silky; add a bit more oil to compensate for the missing fat.
Per serving (380g / 13.4 oz) · 6 servings total
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