A-Jiao Roasted Pork
Taipei CityDatong DistrictTaiwanese restaurant
A traditional-market stall for freshly fried red-cooked pork, with several pork cuts to choose from and sold fresh from the fryer.
At a Glance
Signature Dishes
Pork belly
Fatty without being greasy and lean without being dry; its fat-to-lean boundary is more pronounced, resembling the red-cooked pork commonly served at savory congee shops.
Pork jowl (松阪肉)
The marbling is spread through the meat, giving it a springy, firm bite with a lean profile and some fat; it has also been described as slightly harder to chew.
Xiao Bu Dian
The leanest of the five cuts, with marbling still distributed through the meat and a springy, firm bite; a good option if you do not like fatty meat.
Jiaxin pork
It has a central layer of fat described as giving it a very good bite; the fat-to-lean boundary is distinct, so its texture differs from the leaner cuts.
At a Glance
- Peak hours
- Popular around lunchtime.
- Reservation
- Reservations are not accepted.
What you should know
Best for
- Comparing lean and fatty cuts
Avoid if
- Sensitive to market-stall surroundings
What you should know
- Not all five cuts are necessarily available each time; freshly fried meat may also be too hot to cut immediately.
- Choose the piece on site, then have it weighed and sliced; the amount may not be selectable, and one piece is about NT$80–120.
- After the pandemic, it shifted to a red-cooked-pork specialty stall with no dine-in service, and other dishes are no longer offered.