Red Rice Wine Lees Pork 红糟肉
Red Rice Wine Lees Pork is featured among the local specialties of Taiwan.
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Red Rice Wine Lees Pork (红糟肉) is a Matsu (馬祖) pork dish using red lees. The Nangan (南竿) township food account describes a fried pork-belly version, while a local newspaper recipe records a family braise.
How it is made
For the township’s version, pork belly is pierced with a fork to help the seasoning penetrate, then refrigerated in its marinade for two to three days. It is coated with sweet-potato starch and fried, first over low heat and then briefly at a higher heat, until the outside is crisp. After cooling, the meat is sliced and can be eaten with garlic greens.
In Hua Zi’s (花子) 2025 family recipe, the lees are mixed with minced garlic, ginger, sugar and salt. Strips of pork belly are browned without added oil, then cooked more gently until their fat renders. The lees mixture coats the meat before water is added for a slow braise.
Flavour and texture
Hua Zi describes the lees as aromatic with wine and fermentation acidity. After about forty minutes, the pork is tender; reducing the liquid leaves a bright red, sweet-sour finish.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-30. Recipes and servings vary between kitchens.