Taiwanese Braised Pork with Rice

• 1kg pork belly
• Tbsp lard
• 20g Dried Shitake mushroom
• 50-70g Fried Shallots
• 50-70g Fried Garlic
• 100g Light soy Sauce
• 20-30g Dark Soy Sauce
• 500ml-1000ml Rice Wine
• 500ml–water (to top up)
• 50g Rock Sugar, Crushed
• 2 tsp white pepper
• 1 tbsp 5 spice or 13 spice.
• 1 Spring Onion, Whites finely chop, green cut in an angle for garnish.

Cube the Shitake Mushrooms and separate the spring onions whites from the greens. Chop the green spring onion into rings, and dice the whites. Dice the pork belly.

Place a pot on the hob and get it to a medium high heat. Cover the bottom of the pot with a little oil and add the pork belly. Cook until lightly browned (7-10 mins). Add the rock sugar and let it caramelise. Then add the Shitake mushrooms and the white of the spring onion. Mix for 2-3 minutes. Now add the liquids. First deglaze with the rice wine-round 500 mls. Scrape the bottom of the pot and mix to add flavour to the stew. Let that boil for 2-3 minutes, then add the light soy sauce and the dark soy sauce. Next add the five spice and white pepper.Top up with water and let it simmer for 3 hours. If you are in a rush, pump up the heat and give it 20-25 minutes. To end add the fried shallots and fried garlic. Stir until they soften. Plate up with steamed rice and top with spring onion.