Braised Pork Rice <br> 滷肉飯 <br/>

INGREDIENTS (2 SERVINGS)

Skin-on pork belly ... 300 grams

Lean pork ... 100 grams

Dried mushrooms ... 4 (reconstituted & cut into dices)

Shallots ... 150 grams

Green onions ... 1/3 stalk

Ginger ... 3 to 4 thin slices

Garlic ... 2 cloves (thin slices)

Hard boiled egg ... 2

Seasoning

Shaoxing wine ... 2 Tbsp

Soy sauce ... 3 Tbsp

Rock sugar ... 35 grams

Five spice powder ... 2 Tsp

Dark soy sauce ... 2 Tsp (for color)

INSTRUCTIONS

Shallots

a. Slice shallots finely.

b. Fry with sufficient amount of cooking oil over medium heat.

c. Keep stirring in order not to end up having burnt and bitter shallots.

d. Scoop out shallots before they turn light brown color as the color will get darker with the remaining heat.

e. Set aside for later use.

Skin-on pork belly & lean pork

a. Cut pork belly and lean pork into thin strips.

b. Blanch pork strips with ginger slice for 5 min. Rinse clean & set aside.

Let's start cooking ♪

1. Add pork strips to a heated wok, stir fry evenly until pork lightly coated.

2. Add mushroom dices, green onion, ginger & garlic as well. Mix evenly.

3. Season with Shaoxing wine, soy sauce, five spice powder, rock sugar. Mix evenly.

4. After a couple of minutes, toss in fried shallot.

5. Pour in enough amount of hot water so that pork submerged in liquid.

6. Add dark soy sauce to darken the color of pork and liquid.

7. Add hard boiled egg.

8. Cover pot and simmer over low heat for 1.5 hour.

9. Turn off heat, adjust saltiness to preference & it's done!

Braised pork is usually topped over steamed rice & serve with hard boiled egg as well as bok choy (Chinese cabbage).

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