Get sweet, salty & umami all at once with this delicious Taiwanese braised pork.
Serves 4
2 hours
Ingredients
- 15g dried shiitake mushrooms, rehydrated in 125ml boiling water and cooled slightly
- 80ml vegetable oil
- 1 red onion, finely diced
- 600g pork belly whole boneless & rindless, cut into 1cm pieces
- 1 tbs sugar
- 60ml Chinese rice wine
- 2 tbs light soy sauce
- 2 tbs dark soy sauce
- 2 tsp Chinese five spice powder
- Hard-boiled eggs, to serve
- Blanched Chinese greens, to serve
- Steamed rice, to serve
Method
1
Finely chop the shiitake mushrooms, reserving the soaking liquid.
2
Heat the oil in a large wok or frypan over medium-low heat. Add the onions and lightly sauté for 10–15 minutes, or until softened and browned.
3
Increase the heat to high. Add the pork and fry, stirring occasionally, until lightly browned.
4
Add the sugar and stir-fry until the sugar has dissolved.
5
Add the rice wine, soy sauces, spices, 1 cup of water, mushrooms and soaking liquid and bring to the boil. Reduce the heat to low and simmer covered for 1 hour or until the meat is tender.
6
Remove the lid and add the peeled eggs. Simmer for another 10 minutes, stirring, until the sauce has reduced to a gravy. Season with salt and pepper to taste. Serve on rice with steamed greens.
7
Serve on rice with steamed greens.
