Taiwanese Braised Pork Rice Bowl

Steps

How to make it

Prep 8 min · Cook 25 min

1. Peel 2 shallots and slice thin. Place 1 bowl of cooked rice in a large bowl to keep warm.
2. Heat a small saucepan over medium-high heat with 2 tbsp oil (or fat rendered from the pork). Fry the shallot slices until golden and lightly crisp to make fried shallot crisps; set most aside for garnish.
3. In the same pot, add ground pork 150 g and stir-fry 3–4 minutes until the color changes, fat releases, and the meat breaks apart slightly.
4. Add 3 tbsp soy sauce, 2 tbsp rice wine, 200 ml water, and 1 tsp rock sugar. Stir well and bring to a boil over high heat.
5. Lower to a simmer, cover, and braise 12–15 minutes. Every 5 minutes, gently stir once to keep it from sticking to the bottom.
6. Uncover and reduce over medium heat until the sauce is thick enough to coat a spoon. Taste and adjust salt and sweetness.
7. Spoon the braised pork with sauce over the rice and top with the reserved fried shallot crisps.

Tips & storage

Make it easier

• Add a braised egg or blanched greens for a fuller plate.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

Refrigerate up to 3 days; add a little water when reheating.