Taiwan — railway culture from Japanese colonial period (1895–1945)
The iconic Taiwanese railway bento: braised pork rib (or pork chop), seasoned rice, braised egg, pickled mustard green, and three-coloured vegetable arranged in a compartmentalised wooden or plastic box. Associated with train travel culture and Taipei's Railway Administration restaurant. The pork chop is marinated in soy, five-spice, garlic, and sugar then fried until caramelised.
Caramelised, five-spice pork sweetness; plain rice absorbs the drippings; sour pickled greens provide relief — a complete, balanced, portable Taiwanese meal
{"Pork chop: boneless loin pounded thin, marinated in soy, five-spice, garlic, ginger, sugar; pan-fried to caramelise","Railway bento rice: plain white rice, slightly sticky — not seasoned","Pickled mustard green (suan cai): provides the essential sour, bright counterpoint to the rich pork","Braised egg: soy-braised until deep brown exterior with creamy yolk"}
{"The pan must be very hot and dry when adding the marinated pork — the sugar in the marinade caramelises immediately","A drop of rice wine added to the pan when frying creates a brief flame that adds caramelised complexity","The original Chiayi version uses fried pork chop; the Taipei railway administration uses braised pork rib"}
{"Not pounding pork chop thin enough — thick chops don't caramelise evenly","Over-seasoning the rice — the pork provides all the seasoning","Skipping pickled vegetables — the acidic contrast is essential"}
The Food of Taiwan — Cathy Erway