STEP 1 OF 11
Blanch the Pork
USESGinger, (for braising) blanching water (0 as needed)
Simmer pork belly in hot water with ginger and rice wine for 15 minutes to remove impurities.
STEP 2 OF 11
Ice Bath the Pork
Transfer blanched pork to an ice bath to firm up the skin and make slicing easier.
STEP 3 OF 11
Heat Oil and Add Pork
USESPork Belly, blanched, chilled, diced (600 gram)
Heat a small amount of oil in the pan, then add sliced pork belly pieces.
STEP 4 OF 11
Fry Until Golden
Stir-fry the pork belly until golden brown, letting the fat render out.
STEP 5 OF 11
Add Rock Sugar
Add rock sugar to the pan and stir-fry until the pork is evenly coated and caramelised.
STEP 6 OF 11
Fry Aromatics
USESShallot, sliced (9 clove)·Garlic, roughly chopped (8 clove)
Add shallots, green onion, and garlic to the pan and stir-fry until fragrant.
STEP 7 OF 11
Add Mushrooms and Sauces
USESLight Soy Sauce (2.5 tablespoon)·Oyster Sauce (2 tablespoon)·Dried Shiitake, soaked, squeezed dry (5 clove)·Rice Wine (4 tablespoon)
Add squeezed dried mushrooms, then pour in rice wine, soy sauce, and oyster sauce. Stir to combine.
STEP 8 OF 11
Add Mushroom Water
USESWater, as needed (0 as needed)
Pour in the reserved mushroom soaking water, then top up with plain water as needed.
STEP 9 OF 11
Add Spice Packet and Pepper
USESWhite Pepper (0 as needed)·Braising Spice Pack, remove after braising (2 piece)
Place the braising spice packet into the pot, then sprinkle in white pepper and stir.
STEP 10 OF 11
Simmer on Low Heat
Cover with a lid and braise on low heat for about 20 minutes.
STEP 11 OF 11
Remove Packet and Serve
USESSpring Onion, finely chopped (0 as needed)·Egg, soft-boiled, marinated (2 whole)
Remove the spice packet, spoon braised pork over rice, top with a soft-boiled egg and spring onions.