Back to 4 servings Pork 2 pounds skin-on pork belly, cut into 1/2-inch cubes or strips 2 tablespoons neutral oil Aromatics 5 cloves garlic, minced 1 inch ginger, thinly sliced Braise 1 tablespoon rock sugar, or granulated sugar 0.25 cup low-sodium soy sauce 2 tablespoons dark soy sauce, for color 0.25 cup Shaoxing wine, dry sherry can replace 1 teaspoon five-spice powder 0.5 teaspoon white pepper 1 cup dried shiitake mushrooms, rehydrated and diced; fresh can replace Finish 1 cup fried shallots, homemade or store-bought To serve 4 hard-boiled eggs, peeled, optional Braise water, enough to cover the pork; use hot To serve blanched bok choy or other greens, optional steamed white rice, for serving cilantro or scallion, garnish
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1 Step 1: Heat a heavy pot or Dutch oven over medium-high heat. Add the pork with no added oil and stir until the fat renders and the pork browns, about 15 to 20 minutes. Spoon off most of the rendered fat into a small saucepan and reserve it.2 Step 2: Fry the sliced shallots in the reserved pork fat over medium-low heat until golden and crisp, about 15 minutes. Drain them and set aside; keep the fat for other cooking.3 Step 3: Add the 2 tablespoons oil to the pork pot if needed, then stir in the garlic, ginger, and rock sugar and cook until fragrant and the sugar begins to melt, about 1 minute.4 Step 4: Add the light and dark soy sauces, Shaoxing wine, five-spice, white pepper, and diced shiitake. Scrape up any browned bits from the bottom of the pot.5 Step 5: Tie the star anise, cinnamon, and bay leaves in a cheesecloth bag and add it to the pot. Pour in enough hot water to just cover the pork, then bring to a boil.6 Step 6: Reduce the heat to low, partly cover, and simmer for 1 to 1.5 hours, stirring occasionally, until the pork is fork-tender. Add hot water if the liquid drops too low.7 Step 7: Add the eggs and half the fried shallots, then simmer 5 more minutes. Remove the spice bag. If the sauce is thin, uncover and boil on medium-high, stirring, until it is thick and glossy and coats a spoon.8 Step 8: Spoon the pork over steamed rice with a halved egg and blanched greens, then top with the remaining fried shallots and a little cilantro or scallion.getsaucepan.com/r/b012086f-5ad5-5bbe-8329-14f0a976dbe7
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