Taiwanese Braised Pork Rice Bowl (Gluten-Free)

Ingredients

• 2 lbs Pork Belly
• 1/2 cup Gluten-Free Soy Sauce
• 1/4 cup Rice Wine
• 2 tbsp Rock Sugar
• 2 pieces Star Anise
• 1 small Cinnamon Stick
• 6 pieces Dried Shiitake Mushrooms
• 4 cloves Garlic
• 4 cups Cooked Rice
• 2 cups Baby Bok Choy

Instructions

1. 1Cut the 2 lbs of pork belly into 1-inch cubes.
2. 2Place the 6 dried shiitake mushrooms in a bowl and cover with warm water. Let them soak for 30 minutes until softened. Drain the mushrooms, then slice them. Reserve the soaking liquid if desired for extra flavor, but do not add it to the pot as it is not listed as an ingredient.
3. 3In a large, heavy-bottomed pot, combine the 2 lbs of cubed pork belly, 1/2 cup of gluten-free soy sauce, 1/4 cup of rice wine, 2 tbsp of rock sugar, 2 pieces of star anise, 1 small cinnamon stick, the sliced 6 dried shiitake mushrooms, and 4 cloves of garlic.
4. 4Add enough water to the pot to just cover the pork belly. Place the pot over high heat and bring the liquid to a rolling boil, approximately 212°F (100°C). Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 1 hour and 30 minutes, or until the pork belly is very tender when pierced with a fork.
5. 5While the pork is simmering, prepare the baby bok choy. Bring a small pot of water to a boil (212°F/100°C). Add the 2 cups of baby bok choy and cook for 1-2 minutes until bright green and slightly tender. Immediately remove the bok choy from the boiling water and set aside.
6. 6Once the pork belly is tender, carefully remove the star anise pieces and cinnamon stick from the pot. The pork should be easily pierced with a fork and the sauce should have thickened slightly.
7. 7To serve, spoon the 4 cups of cooked rice into individual bowls. Top the rice with the tender braised pork and its sauce. Arrange the blanched 2 cups of baby bok choy alongside the pork.

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