Taiwanese Braised Pork Rice Bowl (Gluten-Free)

Ingredients

• about 910 g Pork belly
• 4 large Hard-boiled Eggs
• 4 cups Cooked white rice
• 1/2 cup Tamari (gluten-free soy sauce)
• 1/4 cup Shaoxing rice wine (or dry sherry)
• 2 tbsp Rock sugar
• 3 slices Ginger
• 4 cloves Garlic
• 1 tsp Five-spice powder

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 910 g pork belly into 2.54 cm (2.5 cm) cubes.
2. 2In a large heavy-bottomed pot, bring enough water to a rolling boil (100°C / 100°C) to cover the pork. Add the cut about 910 g pork belly and blanch for 5 minutes. Drain the pork belly in a colander and rinse thoroughly under cold running water.
3. 3Return the rinsed about 910 g pork belly to the same pot. Add the 1/2 cup tamari, 1/4 cup Shaoxing rice wine, 2 tbsp rock sugar, 3 slices ginger, 4 cloves garlic, and 1 tsp five-spice powder. Pour in enough water to completely cover the pork belly by at least 2.54 cm (2.5 cm).
4. 4Bring the mixture to a boil over high heat (100°C / 100°C). Once boiling, reduce the heat to low, cover the pot, and simmer gently for 1 hour and 30 minutes. The pork is done when it is very tender and easily pierced with a fork, reaching an internal temperature of at least 88°C.
5. 5While the pork simmers, halve the 4 large hard-boiled eggs lengthwise. To serve, divide the 4 cups cooked white rice among 4 bowls, then spoon the braised about 910 g pork belly and ample braising sauce over the rice, topping each with a halved hard-boiled egg.

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