11 recipes using pork — Beef noodle soup, scallion pancakes, stinky tofu — bold street food and comfort cooking.
These 11 taiwanese pork recipes are ready in about 101 minutes on average, with 280–680 kcal per serving, and 27% 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, steamed white rice, shaoxing rice wine, five-spice powder and sweet potato starch. The dishes here span taiwanese classics ready in as little as 50 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.
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 11 Taiwanese pork recipes are ready in around 101 minutes from start to finish. The quickest, Oyster Vermicelli — Ô-á-mī-suànn, takes about 50 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 480 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. 27% of the recipes here are beginner-friendly.
In these recipes, pork is most often paired with soy sauce, dark soy sauce, steamed white rice, shaoxing rice wine, five-spice powder and sweet potato starch. 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.