Taiwanese Braised Pork Rice 滷肉饭

[Ingredients]

• Steamed rice

• 600g pork belly, cut into small slices

• 200g pork skin, diced

• 30g minced garlic

• 10g ginger, sliced

• 1 cinnamon stick

• 2 star anise

• 1/3 cup Hua Diao Jiu

• 1/3 cup dark soy sauce

• 2tbsp light soy sauce

• 2tbsp oyster sauce

• 1tbsp sesame oil

• 20g rock sugar

• 1tsp five spice powder

• 500ml water

• 150g shallot, sliced

• 200g oil - to deep fry shallot

[Ramen Egg]

• 8 60g eggs

• 1 cup water

• 1/2 cup light soy sauce

• 1/2 cup mirin

• 1/2 cup sake

• 1/2 cup sugar

• 1tbsp salt

[Steps]

1. Ramen Eggs: Boil eggs in a pot of water for 6mins with 1tbsp salt.

2. Remove eggs from pot and soak in ice bath.

3. In a bowl, add in remaining ingredients and mix well.

4. Pour marinade into a ziplock bag.

5. Peel eggs and place into ziplock bag. Marinade chilled overnight.

6. Braised Pork: In a heated pan with 3tbsp shallot oil, add in garlic and ginger, and stir-fry till fragrant.

7. Add in cinnamon, star anise and pork belly. Stir-fry.

8. Followed by pork skin, Hua Diao Jiu, dark soy sauce, light soy sauce, sesame oil, oyster sauce, five spice powder, rock sugar, water and fried shallots.

9. Mix well and bring to a boil. Then, simmer covered for at least 3hrs.

10. Serve braised pork over rice and prepared ramen egg.

Adapted from The Meatmen Singapore