| INGREDIENT | PROCEDURE |
|---|---|
Vegetable oil, canola oil2 cups Shallots, thinly sliced1 1/2 | 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,1 to 2 minutes.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. |
| INGREDIENT | PROCEDURE |
|---|---|
Reserved shallot oil1 tbsp Ground pork2 lb Garlic, minced2 tsp Crushed fried shallots1 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 to 4 minutes.3 Add garlic and crushed fried shallots to Dutch oven and cook, stirring, until fragrant, about1 minute. |
| INGREDIENT | PROCEDURE |
|---|---|
Browned pork mixture1 batch Sugar2 tsp Five-spice powder1 tsp Water1 cup Chinese rice cooking wine1 cup Dark soy sauce1⁄2 cup Light soy sauce1⁄2 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]. |
| INGREDIENT | PROCEDURE |
|---|---|
Braised meat sauce1 batch Steamed rice, for serving0 unit Eggs, hard-boiled4 unit | 1 Serve with steamed rice and hard-boiled eggs. |