Taiwanese Braised Pork Rice (Ro Zao Fan)

Adapted from Table for Two and Why Food is So Good

Yield: 4 servings

Prep time:

Cook time:

Ingredients

1 lb of ground pork, or 1/2 lb ground pork and 1/2 lb pork belly (cut into cubes)
1/2 cup of fried shallots
2 tablespoons shaoxing or rice wine
1.5 teaspoons brown or white sugar, or ½ tablespoon rock sugar
1/4 teaspoon white pepper
1/4 cup soy sauce
Pinch of salt
3 cups of water
2 to 4 medium boiled eggs, peeled

Instructions

Cook the pork, then add the shallots and rice wine. Stir, then add the sugar, white pepper and soy sauce.

Add 3 cups of water, or enough to barely cover the pork. Bring to a boil and simmer on low for 30 to 45 minutes, or longer, depending on the cut of meat. The meat should be very tender. Add a pinch of salt if needed.

Add the eggs and cook for 5 minutes.

Notes

For eggs with more flavor, add while the pork is still simmering.

If using fresh shallots, fry 1 cup of sliced fresh shallots in 1/4 cup canola oil until they are a deep golden brown. Drain and set aside until needed.