A top-ranking traditional Taiwanese dish, braised pork rice was invented soon after nationalists moved to Taiwan after the war. At that time, meat was a luxury on the dining table, because resources were scarce. And because the meat of a pig’s neck and ears were cheap, people made braised pork with it, seasoning it with soy sauce, chopped red onions, and “five-seasoning” powder. The simple dish brings a strong blissful feeling, with steamy hot and aromatic pork and sauce, as well as al-dent white rice.
