「Taiwanese Braised Pork Rice」

Ingredients and amounts

• 25g shallots
• 500g skin-on pork belly
• 4 eggs (adjustable)
• 15ml cooking oil
• 75ml light soy sauce
• 35ml rice wine (10ml + 25ml)
• 25g garlic
• 2 bay leaves
• 1 star anise
• 20g rock sugar
• 6g white pepper
• 6g five-spice powder
• Cooked rice (as needed)

Step-by-step method

1. 1

   Step 1

   Cut the pork belly into strips 0.7cm x 0.7cm x 2.5cm.

2. 2

   Step 2

   Mince the shallots and garlic. Set aside.

3. 3

   Step 3

   Boil the eggs, peel, and score the whites for flavor absorption. Set aside.

4. 4

   Step 4

   Heat the pan over high heat and add 15ml oil, coating the bottom.

5. 5

   Step 5

   Wait 5 seconds for the oil to heat slightly to prevent sticking.

6. 6

   Step 6

   Add the pork strips. Stir-fry until the meat turns slightly white. Drizzle 10ml rice wine along the pan edge. Continue stir-frying until the pork stops releasing oil.

7. 7

   Step 7

   Add the minced shallots and stir-fry for 1 minute until fragrant.

8. 8

   Step 8

   Add the minced garlic and stir-fry for 30 seconds.

9. 9

   Step 9

   Push the pork to the side. Add rock sugar and heat until melted and caramelized. Mix the pork into the caramel.

10. 10

    Step 10

    Add light soy sauce and stir-fry until aromatic.

11. 11

    Step 11

    Add 25ml rice wine. Add enough water to submerge the pork. Add white pepper, five-spice powder, star anise, bay leaves, and boiled eggs. Bring to a boil, then reduce to low heat and braise for 1 hour.

12. 12

    Step 12

    Note: Adjust seasoning to taste—add soy sauce if too sweet, or sugar/water if too salty.

13. 13

    Step 13

    Stir every 15 minutes during braising to prevent sticking.

14. 14

    Step 14

    If the liquid reduces too much, add 100ml water and continue braising.

15. 15

    Step 15

    After 1 hour, increase to high heat to reduce the sauce until thick and glossy amber.

16. 16

    Step 16

    Serve over steamed rice with the braised pork and egg.