Taiwanese Braised Pork Rice (Lu Rou Fan)

Ingredients

• 1.5 lbs Pork belly, skin on
• 6 mushrooms Dried shiitake mushrooms
• 1/2 cup Soy sauce
• 2 tablespoons Dark soy sauce
• 2 tablespoons Rock sugar
• 1/4 cup Shaoxing rice wine
• 1 teaspoon Five-spice powder
• 4 cloves Garlic cloves, minced
• 2 shallots Shallots, minced
• 4 cups Cooked white rice

Instructions

1. 1Soak dried shiitake mushrooms in warm water for 30 minutes, then slice thinly. Reserve soaking liquid.
2. 2Cut pork belly into 1/2-inch cubes.
3. 3Heat a wok or large pot over medium heat. Add pork belly and cook until browned on all sides.
4. 4Add garlic and shallots and cook until fragrant.
5. 5Add soy sauce, dark soy sauce, rock sugar, rice wine, and five-spice powder.
6. 6Pour in enough of the reserved mushroom soaking liquid (or water) to cover the pork.
7. 7Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until pork is tender.
8. 8Serve over cooked white rice, topped with braised pork and sauce.

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