A feast of Ah Jiao’s braised pork — enjoy five different cuts in one meal, each with a unique texture.

Text & Photos bySan Gao Eats Han

I used to live in Taipei near Yansan Night Market by Daqiaotou. On regular days, aside from Yansan, I also frequented food spots like the Confucius Temple on Dalong Street, Qingshuiang on Shuangcheng Street, Ningxia on Shuanglian, Cisheng Palace, and the areas around Dihua Street... Apart from the Wanhua piece I wrote about recently, this area of Taipei boasts the richest collection of traditional flavors.

I only vaguely remember there being a vegetable market along the way from Yansan to Cisheng Palace. Turns out it's called Taiping Market—it's pretty easy to overlook, not to mention missing out on Ah Jiao. Also, some well-known old shops in the vicinity—like the noodles spot I tried years ago, Mian Yan Zai, alongside Zhouji Meat Porridge and the unnamed salted porridge on Tingzhou Road—are quite famous for their braised pork, each with its own distinctive cooking style.

Ah Jiao’s stall is near the intersection of Yanping North Road. The entire wet market isn’t big—you can stroll through it easily. I didn’t see any sign for Ah Jiao under the covered stalls, but a bright red lantern with the characters for “braised pork” caught my eye. In front of the stall were iron basins filled with marinated chunks of meat, as well as pre-fried single servings of braised pork. Arriving around 9:30 am, I glanced at the fried pork on display—hmm? There was only one piece left...

San Gao: “Boss, what cuts of braised pork do you have right now?”
Boss: “Only thigh meat for now!” Not again? I came all this way but...
Probably seeing my shock, disbelief, and reluctance, the boss started asking his family about the meat situation. After some discussion, I faintly heard something about a customer having already reserved the 700 NT “little guy,” and then heard that a certain type of meat had just been fried... (So it wasn’t that the other cuts were sold out, but rather not yet ready!)

The boss resolutely said he could cut me three types. Boss: “How much do you want?”
San Gao: “One hundred... one fifty, okay? All three types!”

Besides the braised pork, I also ordered pig intestines and pig tongue. The first plate was a duo of pig tongue and thigh meat braised pork. The quality of the pig tongue was impeccable. The second plate featured the “little guy” and rib belly braised pork, placed side by side. At first glance they looked quite similar, though the marbling was slightly different, so I asked the boss. Boss: “They look alike, but you’ll taste the difference!”

The braised pork has a slightly crispy, sweet glaze made with red yeast rice and spices. But the real highlight is the high-quality meat and perfectly executed frying, giving a juicy chew with hints of meaty sweetness.

The thigh meat has a firmer, more resilient texture that’s satisfyingly chewy. The “little guy”—the boss says it’s from near the hip—has a bit more bounce. Rib belly is comparatively softer but still offers a good bite. Though the three cuts may look similar, each delivers its own delightful experience.

The dipping sauces included a pink sweet sauce and a vinegar-soy mix. Braised pork pairs better with the sweet sauce, but honestly, it barely needs any—eating it plain lets the natural sweetness of the pork shine. The tangy vinegar dip complements premium offal well, like these pig intestines which are juicy and fresh—an excellence as obvious as the pig tongue. My female friend loves pig intestines and says these are the best she’s had out of over ten places. I fully agree (though they’re also the most expensive).

Before we’d even eaten much, the boss came over: “I’ll cut some more pork belly and Matsusaka pork for you shortly.”
Great news—I eagerly nodded in agreement.

These two were freshly fried—the glaze was still warm, and the texture even crispier and more aromatic. Pork belly (Li Yan) was soft and tender, while Matsusaka pork was tender with a slight crunch. Both were absolutely delicious.

As for the main carb dishes, the spicy oil wontons and plain noodles quickly became supporting roles—the broth was decent, but the noodles were just average~

Getting five out of the six braised pork cuts at Ah Jiao feels like a serious stroke of luck. Just like during my recent trip to Changhua, where I scored the “circle bits” (special reserved pieces) at Ah Zan Pig Trotters that the boss’s wife usually keeps for the shop—again proving I must be quite the lucky eater~

Ah Jiao Braised Pork
Address: No. 2, Lane 247, Section 2, Yanping North Road, Datong District, Taipei City
Business Hours: 8:00 AM – 2:00 PM (Closed Mondays)

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