Traditional Taiwanese Hand-Cut Braised Pork Rice

Add cold water to a pan, place 150g pork skin, 15g green onion leaves, 10g ginger slices, and 30ml rice wine inside. Bring to a boil over high heat, then turn to medium-low heat and cook for 15 to 20 minutes until the pork skin turns white and fully cooked.

Take 600g pork belly, slice into 1cm thick pieces, then cut into 1cm strips. Slice horizontally through the lean meat layer to make uniform 1x1cm cubes.

Peel and trim 100g shallots, then slice finely. Chop remaining 15g green onions into scallions, mince 20g garlic, and mince remaining 10g ginger. Place them into separate bowls.

Scoop the blanched 150g pork skin out of the pan, place in a food processor and blend into fine minced pieces (or hand-chop finely). Set aside on a plate.

Set a wok over medium heat without oil. Add 600g diced pork belly and stir-fry continuously. Allow moisture to evaporate first, then continue stirring until fat renders out and meat lightly turns golden.

Once you hear sizzles and see rendered fat, pour in 100g sliced shallots. Fry in rendered lard over medium heat until fragrant and slightly golden.

Push pork to one side and add 30g dark brown sugar to the edge of the wok. Once sugar melts and bubbles in hot fat, stir quickly to coat pork with caramel color. Add remaining 15g scallions, 10g minced ginger, and 20g minced garlic; stir-fry until fragrant.

Pour 80ml brewed soy sauce along the hot edge of the wok. Stir-fry rapidly over high heat so the soy sauce caramelizes slightly, sizzles, and wraps the pork in a rich, glossy brown layer.

Transfer all stir-fried pork ingredients into a deep stew pot. Pour in 1000ml water (enough to submerge pork), then add 2g white pepper powder, 2g five-spice powder, and 2g salt. Stir well.

Bring pot to a rolling boil, then cover with a lid and immediately turn to low heat. Simmer for 1 hour until pork belly is fork-tender and flavorful.

Uncover and add the prepared minced pork skin (150g). Stir well until dispersed, then add 15g rock sugar. Cover and simmer on low heat for another 20 minutes until the gravy thickens with gelatin and glistens.

Scoop 400g warm steamed white rice into serving bowls. Spoon generous ladles of hot braised pork and collagen-rich gravy over the rice so the sauce wraps every grain. Serve hot.