| INGREDIENT | PROCEDURE |
|---|---|
Vegetable oil canola oil2 cup Shallots, thinly sliced1 1⁄2 cup Ground pork2 lb Garlic, minced2 tsp Sugar2 tsp Five-spice powder1 tsp Water0 Chinese rice cooking wine1 cup Dark soy sauce1⁄2 cup Light soy sauce1⁄2 cup Steamed rice, for serving0 Eggs, hard-boiled4 unit | 1 Line a large plate with a triple layer of paper towels. In a medium saucepan, heat oil to 325°F (160ºC) over medium-high heat and adjust flame to maintain temperature as needed. 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. Immediately transfer to the prepared plate to drain. Reserve 1 tablespoon oil, and discard remaining oil or reserve for another use. Once shallots are cool and firm, lightly crush; set aside.2 In a large Dutch oven, heat reserved 1 tablespoon oil over medium-high heat until shimmering. Add pork belly and cook, stirring occasionally, until browned, 3 to 4 minutes. Add garlic and crushed fried shallots to Dutch oven and cook, stirring, until fragrant, about 1 minute. Add sugar and five-spice powder and stir to combine. Add water, wine, dark and light soy sauce, and bring to a boil. Reduce heat as needed to maintain a gentle simmer. Cook, covered partially, until pork is tender and sauce has thickened, 2 1/2 to 3 hours. Serve with steamed rice and hard-boiled eggs. |