Braised Meat Rice

[Ingredients]

• 1kg pork belly

• 100g pork rind (skin)

• 1 stalk scallion - chopped

• 1 red chilli - sliced

• 30g ginger - sliced

• 3 cloves of garlic - sliced

• 20ml corn oil

• 3tbsp dark soy sauce

• 120ml light soy sauce

• 200ml Chinese rice wine

• 3 slices licorice root (甘草)

• 4 star anise

• 1/2tsp pepper

• 1tsp five spice powder

• 60g fried shallots

• 400ml boiling water

• 60g rock sugar

• 10 hard-boiled eggs

[Steps]

1. Poach pork belly and rind for 10mins.

2. When done, drain, slice half the belly into strips and the remaining into slices.

3. Slice rind into small cubes.

4. Heat wok and add in corn oil, followed by garlic and ginger, then belly strips.

5. Add in belly slices and cook till the fats starts to melt down. Drain away excess fats.

6. Add in scallion and chilli, mix well. Transfer to a claypot.

7. Add in dark soy sauce, light soy sauce, rice wine, rind, licorice root, star anise, pepper, five spice powder and fried shallots; mix well.

8. Add in boiling water, rock sugar and eggs; and bring to a boil. Cover and simmer for at least 2hrs.

9. Serve over steamed rice.

Adapted from The Meat Men

Video tutorial click here

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