Taiwanese Braised Pork Belly with Preserved Turnips

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork belly melts into a savory-sweet glaze while simmering with earthy preserved turnips, served over steamed rice for a comforting meal. This Asian recipe, ready in about 105 minutes, pairs pork belly, preserved turnips, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 85 min Serves 4 Taiwanese cuisine 520 cal/serving

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Ingredients

1.5 lbs pork belly
1 cup preserved turnips
3 tbsp soy sauce
2 tbsp rock sugar
4 cloves garlic
1 tbsp ginger
2 cups water

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Instructions

Step 1: Trim excess fat from pork belly and cut into 1-inch cubes. Place in a pot with 2 cups water, 4 minced garlic cloves, and 1 tbsp grated ginger. Bring to a gentle simmer over medium-low heat and cook for 15 minutes to remove excess grease.
Step 2: Add 3 tbsp soy sauce, 2 tbsp rock sugar, and 1 cup chopped preserved turnips. Reduce heat to low, cover, and simmer for 1 hour until pork is fork-tender and sauce has thickened slightly.
Step 3: Remove pork and turnips with a slotted spoon, reserving 1 cup of cooking liquid. Simmer the liquid over medium heat for 10 minutes until reduced to 1/2 cup, then pour over the pork before serving.