👨‍🍳 作り方

1. 1

   In a pot or Dutch oven, heat a little oil over medium heat. Add the sliced shallots and cook until golden brown and crispy, about 10-15 minutes. Remove shallots with a slotted spoon and set aside, leaving the rendered fat in the pot.

   💡 プロのコツ: Be careful not to burn the shallots.
2. 2

   Add the minced garlic to the pot and sauté for about 30 seconds until fragrant.

3. 3

   Add the cubed pork belly to the pot and sear on all sides until lightly browned.

4. 4

   Stir in the rock sugar and cook for 1-2 minutes until it begins to caramelize.

5. 5

   Pour in the soy sauce and Shaoxing wine, scraping up any browned bits from the bottom of the pot.

6. 6

   Add the water, five-spice powder, and white pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or until the pork is very tender.

   💡 プロのコツ: The longer it simmers, the more tender the pork will become.
7. 7

   Once the pork is tender, remove the lid and increase the heat slightly to reduce the sauce to a thicker consistency, about 15-20 minutes.

8. 8

   Serve the braised pork and its sauce generously over hot white rice. Garnish with crispy shallots, pickled radish, and a soy-marinated egg if desired.