Cooking Instructions
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Step 1
Heat the dutch oven over high heat add
Cooking Oil (1 Tbsp)
and sauté the
Pork Belly (1.5 lb)
until it turns golden brown and the fat renders out.
Step 2
Add
Fresh Ginger (1/2 in)
,
Garlic (3 cloves)
,
Brown Sugar (2 Tbsp)
, and stir fry until sugar is dissolved.
Step 3
Add the
Dark Soy Sauce (1 Tbsp)
,
Light Soy Sauce (1/2 cup)
, and
Shaoxing Cooking Wine (2 Tbsp)
wine. Stir well.
Step 4
Then add
Chinese Five Spice Powder (1 tsp)
,
Dried Shiitake Mushrooms (10)
,
Fried Shallots (1/4 cup)
, and
Star Anise (1)
Mix well and cook for 1-2 mins.
Step 5
Add the mushroom soaking water, and hot
Water (as needed)
into the pot to just cover the pork. Bring to a boil. Then cover with a lid. Continue cooking on low heat for 1.5-2 hrs. If you want to serve it with boiled eggs, you can add them to braise with pork now.
Step 6
Remove the lid and turn the heat to high to thicken the sauce, and cook for 5-10 more minutes. Stirring occasionally to prevent sticking. The sauce should be thick enough to coat a spoon, but there should still be plenty of it left.
Step 7
Ladle the pork over cooked
White Rice (4 cups)
. Top with
Bok Choy (2 1/2 cups)
, boiled
Eggs (4)
,
Pickled Red Onions (1/4 cup)
,
Fried Shallots (1/4 cup)
, and
Black Sesame Seeds (1/2 tsp)
. Serve warm.
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