Braised Pork Rice
- Cook
- 69 min
1–1 ⅓ lb pork belly, diced into ½” cubes
1 large onion, finely chopped
4 dried shiitake mushrooms, soaked overnight, stemmed and cut into ½” cubes, set aside water
2 cloves garlic, minced
Braising Liquid
4 tablespoons reserved soaking water from shiitake mushrooms
3 tablespoons soy sauce
3 tablespoons light brown sugar
4 tablespoons sake
2 teaspoons five-spice powder
1 tablespoon oyster sauce
4 soft-boiled eggs, peeled
Cooked rice
Garnish
Cilantro, roughly chopped
Preheat the pot over medium heat for 2 minutes, place pork belly in the pot and sauté for about 5 minutes. Once browned, wipe off excess oil with paper towels.
Add garlic and sauté until fragrant, then add onions and rehydrated shiitake mushrooms. Continue to sauté for 1 to 2 minutes, or until the onions become translucent. In a small bowl, mix ingredients for Braising Liquid and pour into the pot. Cover and simmer over low heat for about 2 minutes. Once steam starts to escape, reduce to very low heat and continue simmering for another 50 minutes.
Turn off the heat and add soft-boiled eggs. Cover and let it rest in the residual heat for 10 minutes. To serve, plate the pork on top of a bowl of rice, top with the soft-boiled egg, and drizzle with sauce. Garnish with cilantro and serve.
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