卤肉饭 Taiwanese Braised Pork Rice

I came across this recipe in a cookbook on Taiwanese dishes about 2 years ago and have cooked it a few times. It gives me sweet, fragrant pork belly that melts in the mouth. It is not quite the same as the minced pork version I have tried in Taiwan but I prefer this which is mildly sweet and my kids love it so much they always ask for second helpings! 

Adapted from Home-Style Taiwanese Cooking

Serves 4 pax

Ingredients:

- 800 gm pork belly
- 15 gm garlic cloves, peeled and minced
- 30 gm rock sugar
- 60 gm fried shallots
- 4 soy sauce eggs

- 1 cucumber, sliced

- Cooked rice, enough for 4 pax

Seasoning1

- 400 ml water
- 2 tbsp light soy sauce
- 2 tbsp thick dark soy sauce
- 1/4 tbsp dark soy sauce
- 1 tbsp rice wine
- 1/2 tsp Chinese five spice powder

Method:

1. Blanch the pork belly to remove any impurities. Blanching the pork belly also partially cooks it and makes it easier to cut into small pieces. Pat dry and cut into small strips. Set aside.

2. Heat some cooking oil in a wok and saute the garlic. Add the cut pork belly. Stir fry the pork till it's slightly golden brown. 

3. Add the rock sugar and fry till it is dissolved. 

4. Add the crispy shallots and stir fry for 2-3 minutes. 

5. Add the water and seasoning and bring it to boil.

6. Transfer to a slow cooker and set on high, simmer for at least 2 hours. If you want it to really melt in the mouth (including the lean part), simmer it for more than 2 hours, I usually start cooking this after lunch and serve this for dinner. 

7. Skim off any oil on the surface from time to time during cooking.

8. Serve with rice, soy sauce eggs and sliced cucumber. 

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Notes:

1. I halve the amount of water (and seasoning too) because my slow cooker is very small so it is just barely big enough to hold the pork belly and the gravy. The gravy is however enough to go with the pork belly. If desired, the amount of water and seasoning can be doubled.