Minced pork belly braised slowly in a five-spice soy sauce until it turns glossy and gelatinous, ladled hot over steamed white rice. Taiwan's ultimate comfort food, sold from night market stalls and cooked at home in equal measure.
Render the pork
Heat the oil in a pot over medium heat, add the diced pork belly, and fry for five minutes until the fat renders out and the edges brown.
5 minFry the aromatics
Add the fried shallots and garlic, and stir-fry for one minute until fragrant.
1 minCaramelise the sugar
Add the rock sugar and stir for two minutes until it melts and coats the pork in a light caramel.
2 minAdd braising liquid
Stir in the light soy sauce, dark soy sauce, Shaoxing wine, five-spice powder and star anise, then add the water and bring to a boil.
Braise slowly
Add the hard-boiled eggs if using, reduce the heat to low, cover, and simmer for forty-five minutes, stirring occasionally, until the pork is tender and the sauce has thickened into a glossy gravy.
Serve
Spoon the braised pork and sauce generously over bowls of steamed white rice, halve the eggs if using, and serve with pickled mustard greens on the side.
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