21 recipes using pork — Beef noodle soup, scallion pancakes, stinky tofu — bold street food and comfort cooking.
These 21 taiwanese pork recipes are ready in about 91 minutes on average, with 280–680 kcal per serving, and 29% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Taiwanese cuisine — Beef noodle soup, scallion pancakes, stinky tofu — bold street food and comfort cooking — brings its own distinctive techniques and seasonings to every ingredient it touches. When Taiwanese cooks work with pork, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, frying, boiling and steaming.
A mild, sweet meat that spans quick chops and bacon to long-cooked shoulder and ribs. In this collection it's most often cooked with soy sauce, dark soy sauce, five-spice powder, neutral oil, garlic and steamed white rice. The dishes here span taiwanese classics ready in as little as 30 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Lu Rou Fan — Taiwanese Braised Pork Rice is the highest-rated dish in this collection at 4.9★ from 5,432 ratings.
Meltingly tender soy-braised pork belly with five-spice, rice wine and crispy shallots over steamed rice — Taiwan's ultimate comfort food and the nation's most beloved bowl.
Thick rice vermicelli in a glossy sweet potato starch sauce with oysters, offal and coriander — Taipei's most iconic night market soup.
Taiwan's beloved braised pork rice — fatty pork belly slow-braised in soy sauce, five-spice, and fried shallots until meltingly tender, spooned over white rice in lacquered glory.
A Taiwanese street food specialty from central Taiwan — a large, translucent starchy dumpling filled with pork, bamboo shoots, and mushrooms, topped with sweet-savory sauce.
Thick, savory Taiwanese night market noodle soup with oysters, offal, and a distinctive sweet potato starch sauce.
Tender, caramelized braised pork belly over white rice with a sticky soy-and-five-spice sauce — Taiwan's ultimate comfort bowl.
Taiwan's ultimate comfort food — meltingly tender minced pork belly braised in soy and five spice, ladled over steamed rice with pickled radish.
Taiwanese braised pork rice — slowly braised fatty pork in soy, rice wine and star anise, served over white rice.
Sticky rice cooked inside bamboo tubes with pork, mushrooms, and chestnuts — a mountain feast.
Crispy-outside, creamy-inside taro dumplings filled with savory meat and served in a light broth.
Pillowy steamed buns folded around slow-braised pork belly, pickled mustard greens, crushed peanuts, and coriander — Taiwan's most photogenic street snack.
Fatty minced pork belly slow-braised in soy sauce, five-spice and shallots, spooned over steamed rice.
Soft steamed folded buns stuffed with braised pork belly, pickled mustard greens, cilantro and crushed peanuts.
Pan-fried or boiled dumplings filled with seasoned ground pork and garlic chives, served with a soy-vinegar dipping sauce.
A small-bowl Tainan specialty of thin noodles in a light shrimp broth, topped with minced pork sauce and a single shrimp.
Silky braised pork belly simmered slowly with napa cabbage in a savory, slightly sweet soy braise, a homestyle winter favorite.
A clear, restorative soup of pork ribs and bitter melon simmered with black beans, valued in Taiwan for its cooling, refreshing quality in hot weather.
Taiwanese-style fried rice with minced pork, five-spice, soy sauce and fried shallots, built on day-old rice for a proper chewy-crisp texture.
Taiwan's iconic lu rou fan — pork belly slow-braised in soy, five-spice and rock sugar until silky, spooned over steamed rice.
Bell peppers stuffed with a Taiwanese-seasoned pork and rice filling flavored with five-spice, soy sauce and rice wine, baked until tender.
A Taiwanese-style baked rice casserole (jiao kao fan), five-spice pork and rice topped with a savory tomato-cream sauce and melted cheese.
Look for pink-red, firm flesh with a little marbling. Loin and tenderloin are lean and fast; shoulder (Boston butt) and belly are fatty and made for slow cooking.
A brine keeps lean cuts juicy. Render fatty cuts low and slow to turn the collagen silky; sear first for a flavourful crust.
Modern pork is safe at 63°C / 145°F with a short rest, leaving the centre faintly pink and juicy; shoulder and ribs go to ~90°C+ for pull-apart tenderness.
A good source of protein, thiamine and B vitamins; choose loin cuts to keep saturated fat lower.
Most of these 21 Taiwanese pork recipes are ready in around 91 minutes from start to finish. The quickest, Taiwanese Five-Spice Pork Fried Rice, takes about 30 minutes, while the slower-cooked dishes run up to 210 minutes.
Across this collection they range from about 280 to 680 kcal per serving, averaging 473 kcal — Bā Wán is the lightest option at 280 kcal.
Lu Rou Fan — Taiwanese Braised Pork Rice is a great place to start — it's rated easy and comes together in about 105 minutes. 29% of the recipes here are beginner-friendly.
In these recipes, pork is most often paired with soy sauce, dark soy sauce, five-spice powder, neutral oil, garlic and steamed white rice. Taiwanese kitchens also lean on its own regional aromatics, fats and signature spice blends.
Modern pork is safe at 63°C / 145°F with a short rest, leaving the centre faintly pink and juicy; shoulder and ribs go to ~90°C+ for pull-apart tenderness.
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