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EnglishIngredients:
$3.59
Chic Jiang Bridge Brown Rock Sugar
Qt 1
$2.99
Spicer Five Spice Powder
Qt 1
$3.89
Kimlan Light Soy Sauce
Qt 1
$2.89
Big Green Star Anise
Qt 1
$5.99
Panda Szechuan Pepper
Qt 1
Directions:
- Pork Belly 1 pound
- Vegetable Oil 1 tbsp
- Rock Sugar 1 ounce
- Garlic 4 cloves
- Shallots 2 pieces
- Shitake Mushrooms 8 pieces
- Chinese 5 Spice Powder 1 tsp
- Shaoxong Wine 1/4 cup
- Light Soy Sauce 3 tbsp
- Dark Soy Sauce 2 tbsp
- Water 2 cups
- Star Anise 4 pieces
- Szechuan Peppercorn 2 tsp
- Bay Leaves 2 pieces
- Cloves 6-8 pieces
- Cinnamon Stick 1 piece
- Ginger 6 slices
- Orange Peel 1 piece
- Hard Boiled Egg 4 eggs
- In a wok heat up oil and rock sugar until the sugar begins to disolve, then add garlic and shallots.
- When the garlic and shallots begin to soften add in shitake mushrooms, Chinese 5 spice, pork belly, Shaoxing wine, light soy sauce, dark soy sauce, and water.
- Stir and bring to a boil.
- Using a cheese cloth, add star anise, Szechuan peppercorns, bay leaves, cloves, cinnamon stick, ginger, and orange then tie off the spice bag.
- Add the spice bag and hard boiled eggs to the wok, then cover with a lid letting the mixture simmer for 1-2 hours. Make sure to skim off the excess fat.
- Remove the spice bag and serve over rice.
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