Taiwanese Shiitake-Soy Braised Pork Rice Lu Rou Fan

Cut 500 g raw pork belly into 1.5 cm cubes on dedicated equipment. Blanch pork in boiling water for one minute, drain and rinse. Dice 180 g shiitake, 170 g shallots and 20 g ginger.

Heat 15 ml oil and 25 g sugar over low heat until sugar melts. Add shallots and sauté over medium three minutes; add mushrooms and ginger for two minutes, then pork for another three minutes.

Add 45 ml light soy, 20 ml dark soy, 500 ml water, two star anise, 5 g cinnamon, two bay leaves and optional 2 g Sichuan pepper. Bring to a boil then simmer covered on very low for 80–90 minutes, stirring every 15 minutes until pork is spoon-tender. Add 50 ml water if too dry.

Simmer uncovered over medium about five minutes until sauce coats a spoon. Remove all star anise, cinnamon and bay leaves and confirm pork is cooked thoroughly. Divide 720 g freshly cooked white rice into four 180 g portions, top evenly with braised pork and sauce, and optional 25 g scallions.