I have been eager to try this ever since i got my rice cooker as it has a simmer function. I am glad i finally got around to trying this iconic Taiwanese dish. The savoury and sweet sauce goes extremely well with the rice, and is definitely a comforting one dish meal. You may use pork belly like me, or use a good mix of fatty and lean mince.
- 300g pork belly, cut in chunks
- About 5 shallots, sliced
- 4 cloves garlic, chopped
- Sauce: 1/8 cup light soy sauce, 1/8 cup hua diao wine, 2tbsp thick dark soy sauce
- 2 star anise
- 2 cinnamon sticks
- 1/4 tsp five spice powder
- 1/4 cup rock sugar cubes
- Some water
- Hard boiled eggs
- Baby bak choy, blanched
- Add some oil in a hot wok, fry shallots until golden.
- Add in garlic and fry until fragrant. Add star anise and cinnamon sticks and fry briefly.
- Add pork belly and fry until lightly brown.
- Pour in sauces, five spice powder and rock sugar. Mix well.
- Add in some water until the gravy is slightly above the meat.
- Bring to boil, simmer for about 10 minutes.
- Add in eggs and simmer for a further 20 minutes until meat is tender.
- Serve pork, gravy and bak choy over steamed rice.