Taiwanese Braised Pork Rice (Lu Rou Fan)

Ingredients

• about 680 g 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

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

Instructions

1. 1Soak dried shiitake mushrooms in warm water for 30 minutes, then slice thinly. Reserve soaking liquid.
2. 2Cut pork belly into 1.27 cm 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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