Yum Yum Fat

Even though I've never been to Taiwan, I think Taiwanese food is best known for its savory snacks, night market food, etc. (I've been meaning to go for years, just haven't had the chance yet. Can't wait to try all those good eats when I go!) The first time I had the spiced pork stew over rice, I fell in love. The fat from the pork belly all disolved. It wasn't greasy on the tongue at all. So yummy. The sauce was salty with a little sweetness, full of spices. Perfect mixed with rice. I would start drooling every time I thought about this dish. Couple of months ago, I decided to try it at home. It was such a hit! D would eat not 1, not 2, but 3 bowls of rice mixed with sauce! (I'm still puzzled how he can fit all that food in his little body.)

Taiwanese Style Spiced Pork Stew

1 lb Pork belly
1 shallot
2 dried Shiitaki mushrooms
1 garlic clove, minced
1 tsp minced ginger
2 eggs, hard boiled, peeled
salt
oil

Sauce:
4 tbsp soy sauce
2 tbsp dark soy sauce
4 tsp rock sugar
4 tbsp Chinese cooking wine
1/4 tsp ground white pepper
1/2 tsp five spice powder
1/2 tsp chicken bouillion
1 star anise

serve with:
4 baby bok choy, sliced in halves, boiled in lightly salted water
rice

Soak the shiitaki mushrooms in warm water for 1 hour.

Mix all the ingredients for the sauce, set aside.

Thinly slice the shallot, deep fry in oil till golden and crispy. Put on paper towel to drain the oil. After cooling, put in a zip lock bag, crush with a rolling pin.

Wash the pork belly, blanch for about 5 minutes (turning over half way through). Dice after it's cooled down a bit. Alternatively, you can dice first, then blanch for 30 seconds. (I have found it's easier to cut after blanching.)

Dice the mushroom, reserve the water.

Add a little bit of oil to the pan, when hot, add garlic and ginger, stir till golden, add mushroom, stir a few seconds. Add pork, stir until the meat is white. Add the sauce and deep-fried shallot pieces. Stir for a minute, till everything is well mixed. Add the mushroom water till it covers the meat. (Add additional water if necessary.)

Bring to boil. Transfer to a clay pot, add the eggs. Simmer on low for 2 hours. Season with salt after an hour if necessary.

Serve with baby bok choy, halved egg, slices of pickled radish, on top of steamed rice.

Note: If you don't want to fry shallots at home, you can buy packages of fried shallot pieces at Asian supermarkets, use about 1-2 tbsp. Or use half a small sauteed onion, but it doesn't taste as good.

It's best to buy the pork belly with skin on from Asian markets. (I once bought some from Whole Foods, not only it didn't have skin, it was way too fatty, more fit for curing.)

Tip: Sometimes the eggs would stick to the bottom of the pot, you can lay a lettuce or cabbage leaf in the clay pot before pouring in the meat mixture to prevent this.