Taipei’s Hugely Popular Red Braised Pork – Choose from 5 Different Cuts for a Unique Experience

Text & Photos /KUNI

(Tender and sweet red braised pork from Ah Jiao)

Suddenly craving red braised pork, I deliberately picked a weekend day and got out of bed early to head to Section 2, Yanping North Road. For me, that was an unusually early start, but by the time I arrived, it was already past eleven. Tai Ping Market was bustling with noise and excitement, but luckily it wasn’t far—Ah Jiao’s stall was right at the alley entrance.

(The alley entrance of Tai Ping Market)

This place’s red braised pork is famously delicious—some say it even surpasses that of the old shop, Mian Yan Ye Zi. It comes in five different cuts to choose from: three-layer, two-layer, front leg, rib belly, and Matsusaka, each with a different price. As for the tiny “little bits” that only regulars dare to ask for, they’re said to be rare—you’d need luck to get some. As a night owl, I didn’t even bother asking. Today’s goal was Matsusaka pork belly !

"Madam, do you still have any Matsusaka?" "Yes, but just one piece left." "Please, we’ll eat inside first, then come out later for you to slice it for us. Thanks!"

Wow, so glad I spoke to the madam—because when we went to pay, we almost got into a pork-scrambling battle with the aunties outside. Inside, it was completely packed. Getting a vacant table requires skill and experience, or else you risk being cut in line by pushy regulars.

(Ah Jiao’s takeaway stall)

(Dine-in area)

I ordered Mixed Noodles (NT$70), Pig Liver (NT$50), and—unfortunately—Pig Tongue, which was sold out. In the end, I followed the madam’s suggestion and got a plate of mixed red braised pork (NT$100). The mixed noodles came with pig liver, red braised pork, pig heart, and squid. The noodles were okay, the broth slightly sweet with a hint of lard fragrance—simple and unpretentious. Ah Jiao’s pig liver is actually “powdered liver,” and you can clearly see a few holes on the surface, made during the preparation process to let the blood drain out.

This ingredient is tricky and labor-intensive. Many shops simply source it externally, such as from Yilan. Removing the fishy smell and connective tissue is the basic requirement, but achieving tenderness and cleanliness is rare. Ah Jiao’s powdered liver also had a smooth, rich, fatty softness that I absolutely loved.

(The mixed noodles’ broth is delightful)

(Tender powdered liver)

Today, the red braised pork only included the two-layer and Matsusaka cuts—maybe a little punishment for us night owls. The slightly orange-hued crispy skin, freshly fried and hot, was the most delicious. With every chew, the sweetness of the meat became more apparent, making it increasingly irresistible. The two-layer cut had fat but wasn’t greasy. The pricier Matsusaka was leaner but remained moist without being dry, with a delicate and simple texture. No wonder so many people recommend it—this kind of red braised pork is truly rare.

(Today’s red braised pork only included the two-layer and Matsusaka cuts)

After paying, when I got to the stall, I saw a few women trying to casually snatch the red braised pork that had been reserved for me. I was startled and almost shouted out loud. Fortunately, the madam “righteously” gave me the last big piece in front of everyone. As I left, I couldn’t help feeling smug—late risers still get Matsusaka red braised pork, after all.

(Marinated and coated in red yeast rice paste)

(Hey lady, if you take my meat, I’ll fight you!)

Ah Jiao’s Red Braised Pork
Address: No. 2, Lane 247, Section 2, Yanping North Road, Datong District, Taipei City
Hours: 08:00–14:00

Interpreting Cuisine Through Music
Violinist KUNI
Kuni (Defying the Laws of the World) Facebook Page　Kuni (Defying the Laws of the World) Blog

Deliciousness All Day Long
Download the “ETtoday News Cloud” app for the latest food updates →
iOS:https://goo.gl/rmIDdx
Android：https://goo.gl/XPe8Uj