Dishes
braised pork belly rice
爌肉飯
Also called: 控肉飯 · 焢肉飯 · 炕肉飯 · khòng-bah-pn̄g · kong rou fan
A thick slab of soy-braised pork belly on rice, with the braising sauce and pickles.
Photo: bryan... from Taipei, Taiwan, CC BY-SA 2.0
Photo: Tianmu peter, CC BY 3.0
Photo: 迷惘的人生, CC BY-SA 2.0What it is
White rice topped with a large piece of pork belly stewed in soy sauce until the fat and skin are soft. It usually comes with pickled vegetables or bamboo shoots to cut the richness. In southern Taiwan many shops call this dish 滷肉飯 (braised pork rice), the name northerners use for rice with diced braised pork.
How it is made
Large pieces of pork belly are simmered slowly with soy sauce, sugar and spices until tender. The meat is sliced thick and laid over rice, then the rice is moistened with the braising liquid.
How to eat it
Any time of day suits it. For the pork belly version in the south, look for 爌肉 or 控肉 on the menu, or 滷肉飯 at shops that serve the meat in slabs.
In Kaohsiung
Nan Feng in Kaohsiung has sold it at the Ziqiang night market for over 60 years under the name 滷肉飯: one thick piece of pork belly with springy skin, a salty-sweet sauce and sour pickled greens on the side.
Where to eat it in Kaohsiung
Sources