When I was living in Beijing, I used to have this meal for lunch or dinner. There was a small Taiwanese restaurant around the corner from my office (back then), and also a hidden Taiwanese restaurant in the Hutong (Beijing typical alley) where I used to live. Super convenient. So lately, I have been missing my old Jing’s time. Easy comfort food and yummy….
600 gr Pork belly (cut small, take off the skin to make cutting easier)
3 Shallots (chopped)
2 Garlic (chopped)
100 g Shiitake mushroom (slice)
1 tsp five spice powder
6 hard-boiled eggs (optional)
700 ml water
½ cup Mirin (white rice wine)
1/3 cup light soy sauce
1/3 cup premium dark soy sauce (this will give the dark color on the braised pork)
1 tbsp brown sugar
1 tbsp chicken stock powder
Boiled Pak choi
- Prepare wok/pan on a medium-high. Add in the vegetable oil. Once it’s heat up, add the pork belly. I don’t use a lot of vegetable oil, instead, I use the cut pork belly skin as additional oil.
- Stir fry until it’s cooked, throw in the chopped garlic and shallots. Continue with shiitake mushroom. Mix it well.
- Add the five spice powder and the mixed sauce. Stir until it’s well combined.
- Once it’s well mixed, add the boiled eggs. Add water.
- Cover the wok/pan, leave it for 45-60 minutes on medium-low heat.
- Enjoy the dish with jasmine rice and boiled pak choi.