MINCED PORK RICE

MINCED PORK RICE

Serves 7
 This is one of my favourite Taiwanese dishes. It is available throughout Taiwan and it is also an incredibly popular night market dish. You will see this sold in almost every night market. This dish is easy to make and absolutely delicious. You can prepare a large batch and store it in the freezer for heating up whenever you feel like eating it.

 800 g (13/4 lb) pork belly Cooking oil, as needed
15 g (1 /2 oz) garlic, peeled
30 g (1 oz) rock sugar
60 g (21 /4 oz) crisp-fried shallots
800 ml (26 fl oz) water
7 bowls cooked white rice
7 soy sauce eggs (page 76), halved
Seasoning
85 ml (21 /2 fl oz) light soy sauce
4 Tbsp thick soy sauce
1 /2 Tbsp dark soy sauce
2 Tbsp rice wine
1 tsp Chinese five-spice powder

1. Clean the pork belly. Boil a large pot of water and blanch the pork belly briefly to remove any impurities. Drain and rinse immediately with cold water. Pat dry and cut into strips.
2. Heat 1 /2 Tbsp oil in a wok over medium heat. Add the pork belly strips and garlic. Stir-fry until the pork belly is just golden brown.
 3. Add the rock sugar and stir-fry for 3–5 minutes until the sugar is dissolved.
 4. Add the crisp-fried shallots and stir-fry for 2–3 minutes. Transfer everything to a stockpot.
 5. Add the water and seasoning. Bring to a boil, then simmer over low heat for 2 hours.
 6. Dish out and serve with rice and soy sauce eggs, if desired.