Taiwanese Braised Pork Rice (Lu Rou Fan)

Ingredients

• about 910 g Pork belly
• about 225 g Dried shiitake mushrooms
• 4 medium Shallots
• 1/2 cup Soy sauce
• 2 tbsp Dark soy sauce
• 1/4 cup Rice wine (Shaoxing)
• 2 tbsp Rock sugar
• 1 tsp Five-spice powder
• 4 large Hard-boiled eggs
• 4 cups White rice

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

Instructions

1. 1Begin by soaking the about 225 g dried shiitake mushrooms in warm water for at least 30 minutes, or until they are soft and pliable. Carefully reserve the mushroom soaking liquid for later use. While the mushrooms soak, cut the about 910 g pork belly into uniform 2.54 cm (2.5 cm) cubes.
2. 2In a large heavy-bottomed pot (such as a Dutch oven or a 5-quart pot), cook the 4 medium shallots over medium heat (approximately 148.9-162.8°C / 150-160°C) for 5-7 minutes, stirring frequently, until they turn golden brown and become crispy. Using a slotted spoon, remove the crispy shallots from the pot and set them aside on a plate lined with paper towels to drain.
3. 3In the same large heavy-bottomed pot, increase the heat to medium-high (approximately 176.7-190.6°C / 175-190°C) and add the 2.54 cm (2.5 cm) pork belly cubes. Brown the pork belly for 8-10 minutes, stirring occasionally, until all sides are lightly golden and some fat has rendered; drain off any excess rendered fat, leaving about 2 tablespoons in the pot. Reduce the heat to medium-low (approximately 121.1-135°C / 120-135°C), then add the 1/2 cup soy sauce, 2 tbsp dark soy sauce, 1/4 cup rice wine (Shaoxing), 2 tbsp rock sugar, and 1 tsp five-spice powder to the pot, stirring well to combine.
4. 4Slice the softened about 225 g shiitake mushrooms into 0.635 cm (0.6 cm) strips. Add the sliced mushrooms to the pot along with the reserved mushroom soaking liquid, ensuring to leave behind any sediment at the bottom of the soaking container.
5. 5Bring the mixture in the pot to a gentle simmer over medium heat (approximately 93.33-98.89°C / 93-99°C). Once simmering, carefully add the 4 large hard-boiled eggs to the pot. Cover the pot tightly with a lid and reduce the heat to low (approximately 82.22-87.78°C / 82-88°C) to maintain a very gentle simmer; braise for 1.5 hours (90 minutes), or until the pork belly is exceptionally tender and can be easily pierced with a fork, reaching an internal temperature of at least 93°C.
6. 6Once the braised pork is tender, remove the pot from the heat. To serve, divide the cooked 4 cups of white rice among four bowls, then spoon a generous portion of the braised pork and its rich sauce over each serving of rice. Halve or quarter the braised hard-boiled eggs and place them on top, then sprinkle with the reserved crispy shallots.

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