Dinner---Braised Pork Rice

📜 Ingredients Sliced Pork Belly (diced): 300g Sugar: 20g Ginger slices: 2 pcs Onion: 1/4 or fried shallots 25g Cooking wine: 30g White pepper powder: 1g Four Seasons Soy Sauce: 50g Oyster sauce/Dark soy sauce: 18g Water: 350-400g (enough to cover all the diced meat) 📖 Instructions 1. Dice the pork belly: Overlap the sliced pork belly, first cut into thin strips 0.5cm wide, then cut crosswise into small cubes of about 0.5cm. 2. Pan-fry to render fat: Heat the pan without oil, add the 300g of diced pork belly directly, and stir-fry over medium heat. Cook until the pork cubes turn white, the edges are slightly browned, and clear pork fat is rendered. 3. Low-heat caramelization: Push the pork cubes to the side of the pan. Use the rendered pork fat to add 12g of rock sugar, turn to low heat, and stir-fry until the sugar melts and turns amber. Coat the pork cubes evenly with the caramel. 4. High-heat deglazing: Pour 30g of cooking wine, 50g of Four Seasons Soy Sauce, and 18g of oyster sauce along the edge of the pan. Sprinkle in 1g of white pepper powder. Turn to high heat and stir-fry for 1-2 minutes until a rich soy sauce aroma is released. 5. Simmer with lid on low heat: Add ¼ of the onion and 400g of water (just enough to cover the ingredients). 6. Bring to a boil over high heat, then cover with a lid and simmer over low heat for 20 minutes. 7. Reduce sauce and serve: Open the lid, turn to medium heat, and stir while slightly reducing the sauce. When the sauce becomes slightly thick and has an amber, oily sheen, it's ready to be served over rice.