Lu Rou Fan (Taiwanese braised pork rice)

Rinse 300 g of white rice until the water runs clear, cook it in the usual way, and keep it warm until serving.

Cut the pork belly into small cubes, about 1 cm. Heat 1 tbsp vegetable oil in a heavy-bottomed pot, add the pork, and sauté over medium heat for 8–10 minutes until browned and some of the fat has rendered out.

Add 4 minced garlic cloves and 15 g minced ginger, stir, and cook for 30 seconds. Add 1 tbsp cane sugar, then pour in 3 tbsp light soy sauce, 1 tbsp dark soy sauce, and 2 tbsp Shaoxing cooking wine.

Add 1 tsp five-spice powder, 0.5 tsp white pepper, 80 g fried shallots, and 500 ml water; the liquid should almost cover the meat. Bring to a boil.

Cover the pot, reduce the heat to the lowest setting, and braise for 90 minutes, stirring occasionally, until the pork is tender and the sauce is thick and glossy. If the sauce thickens too quickly, add a little more water.

Taste the sauce and add salt if needed. Remove the pot from the heat and let the meat rest, covered, for 10 minutes to let the flavors settle.

Divide the hot rice among 4 bowls, top with the braised pork, and drizzle each portion with the sauce from the pot.