Taiwanese Braised Pork Rice with Pickled Greens

Ingredients

• 1 1/2 pounds pork belly, cut into 1/4-inch pieces
• 1 tablespoon neutral oil
• 2 shallots, finely diced
• 4 garlic cloves, minced
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons rice wine
• 1 tablespoon brown sugar
• 1/2 teaspoon Chinese five-spice powder
• 2 cups water
• 1 cup chopped pickled mustard greens, rinsed if very salty
• 4 cups cooked short-grain rice and 4 soft-boiled eggs, to serve

Steps

1. Brown the pork belly in oil in a heavy saucepan for 8 to 10 minutes, stirring until it renders some fat and takes on color.
2. Add shallots and garlic, and cook for 3 minutes until fragrant and softened.
3. Stir in both soy sauces, rice wine, sugar, five-spice, and water. Bring to a simmer.
4. Cover partially and simmer gently for 45 minutes, stirring occasionally, until the pork is tender and the sauce is syrupy.
5. Stir in the pickled greens and cook for 3 minutes. Taste before adding any salt.
6. Spoon over rice and add a halved soft-boiled egg to each bowl.

Allergen note: Contains gluten, egg, soy and mustard.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.