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Khòng-bah-pn̄g
Traditional Taiwanese pork dish / From Wikipedia, the free encyclopedia
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Khòng-bah-pn̄g (Taiwanese: khòng-bah-pn̄g, alternatively 焢肉飯, 爌肉飯), as known as Braised pork rice, is a gaifan dish found in Fujianese cuisine and Taiwanese cuisine. Although subject to regional variations, dishes are typically made of pork belly cooked in a process known as lu (boiled and marinated in soy sauce and sugar) and served on top of rice. Chinese pickles are often eaten with the dish.
Khòng-bah-pn̄g | |||||||||||||||
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![]() Pork belly rice served with fermented bamboo shoots | |||||||||||||||
Traditional Chinese | 炕肉飯 | ||||||||||||||
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Braised pork belly likely originated from Quanzhou, China, and was brought to Taiwan by immigrants during the Qing Dynasty. Along with the similar lo bah png (minced pork rice), khong bah png gradually became an integral part of Taiwanese xiaochi culture, commonly found at food stalls or bento stores. Similar dishes can be found within Hakka cuisine, Singaporean, and Malaysian cuisine.[1] Braised pork rice is one of the most notable Taiwanese foods.[2]