Super Easy Taiwanese Braised Pork Rice Recipe

Slice the pork belly into thin strips, then dice them into small pieces. It's recommended to cut them by hand rather than grinding for better texture.

Add a small amount of oil to a heated pan.

Add the diced pork belly to the pan and stir-fry until it's lightly browned and the fat starts to render.

Add the chopped shallots and fry until fragrant.

Add the chopped garlic and stir-fry for about 30 seconds.

Add the diced dried mushrooms and mix well.

Stir in the five-spice powder and a few dashes of white pepper.

Pour in the white rice wine and mix.

Add the light soy sauce, dark soy sauce, and rock sugar. Stir until the sugar dissolves.

Pour in the chicken stock and bring the mixture to a boil.

Add the hard-boiled eggs (optional).

Once boiling, cover the pan, reduce the heat to low, and simmer for 45 minutes to 1 hour, until the pork is tender and the sauce has thickened.

Serve the braised pork generously over a bowl of steamed rice. Garnish with blanched vegetables and the braised egg.