To make this classic Taiwanese dish, braise pork in rice wine, soy sauce, and water until tender.
To make this classic Taiwanese dish, braise pork in rice wine, soy sauce, and water until tender.
Shallot Frying
Vegetable oil
canola oil
2 cup
Shallots
thinly sliced
1 1⁄2 cup
1
Line a large plate with a triple layer of paper towels.
2
In a medium saucepan, heat oil to325°F (160ºC)overmedium-highheat and adjust flame to maintain temperature as needed.
3
Add shallots and cook, stirring constantly with a slotted spoon or wire mesh spider, until shallots are a pale golden and barely turning brown in spots,.
4
Immediately transfer to the prepared plate to drain.
5
Reserve[1 tablespoon]oil, and discard remaining oil or reserve for another use.
6
Once shallots are cool and firm, lightly crush; set aside.
Vegetable oil
canola oil
2 cup
Shallots
thinly sliced
1 1⁄2 cup
1
Line a large plate with a triple layer of paper towels.
2
In a medium saucepan, heat oil to325°F (160ºC)overmedium-highheat and adjust flame to maintain temperature as needed.
3
Add shallots and cook, stirring constantly with a slotted spoon or wire mesh spider, until shallots are a pale golden and barely turning brown in spots,.
4
Immediately transfer to the prepared plate to drain.
5
Reserve[1 tablespoon]oil, and discard remaining oil or reserve for another use.
6
Once shallots are cool and firm, lightly crush; set aside.
Pork Browning
Reserved shallot frying oil
1 tbsp
Ground pork
2 lb
Garlic
minced
2 tsp
Crushed fried shallots
1 batch
1
In a large Dutch oven, heat reserved[1 tablespoon]oil overmedium-highheat until shimmering.
2
Add pork belly and cook, stirring occasionally, until browned,.
3
Add garlic and crushed fried shallots to Dutch oven and cook, stirring, until fragrant, about.
Reserved shallot frying oil
1 tbsp
Ground pork
2 lb
Garlic
minced
2 tsp
Crushed fried shallots
1 batch
1
In a large Dutch oven, heat reserved[1 tablespoon]oil overmedium-highheat until shimmering.
2
Add pork belly and cook, stirring occasionally, until browned,.
3
Add garlic and crushed fried shallots to Dutch oven and cook, stirring, until fragrant, about.
Braising
Browned pork mixture
1 batch
Sugar
2 tsp
Five-spice powder
1 tsp
Water *(as needed)*
0
Chinese rice cooking wine
1 cup
Dark soy sauce
1⁄2 cup
Light soy sauce
1⁄2 cup
1
Add sugar and five-spice powder and stir to combine.
2
Add water, wine, dark and light soy sauce, and bring to a boil.
3
Reduce heat as needed to maintain a gentle simmer.
4
Cook, covered partially, until pork is tender and sauce has thickened,[2 1/2 to 3 hours].
Browned pork mixture
1 batch
Sugar
2 tsp
Five-spice powder
1 tsp
Water *(as needed)*
0
Chinese rice cooking wine
1 cup
Dark soy sauce
1⁄2 cup
Light soy sauce
1⁄2 cup
1
Add sugar and five-spice powder and stir to combine.
2
Add water, wine, dark and light soy sauce, and bring to a boil.
3
Reduce heat as needed to maintain a gentle simmer.
4
Cook, covered partially, until pork is tender and sauce has thickened,[2 1/2 to 3 hours].