Braised Pork Belly over Rice

Ingredients

• 500g skin-on pork belly, minced or finely diced
• 2 tbsp fried shallot (油蔥酥)
• 4–5 shiitake mushrooms, rehydrated and diced
• 3 tbsp soy sauce
• 2 tbsp dark soy sauce
• 1 tbsp rice wine
• 1 tsp five-spice powder
• Rock sugar or white sugar to taste
• Water or stock as needed
• Steamed rice, blanched greens, and pickled mustard greens to serve

Method

1. 1Blanch pork belly in boiling water for a few minutes, then drain. This reduces gaminess.
2. 2In a pot, combine pork, fried shallot, mushrooms, soy sauces, rice wine, five-spice, and sugar. Add enough water to just cover. Bring to a boil, then reduce to a low simmer.
3. 3Simmer uncovered or partially covered for 1–1½ hours, stirring occasionally, until the sauce is thick and the pork is tender. Add water if it dries out.
4. 4Taste and adjust with more soy or sugar. Serve over steamed rice with greens and pickles.