Taiwanese Braised Pork Rice

Overview

Sweet, delicious and nutritious, it is a great addition to rice bowls.

Preparing dishes
Put the meat and cold water in the pot until the water covers the meat. Boil the water for 5 minutes.
Soak the shiitake mushrooms in warm water until soft, wash and cut into small dices; cut the dried white stems into small dices; wash and cut the soaked pork belly into small dices; chop green onions and slice ginger.
Boil the eggs in an egg cooker, peel off the shells and set aside.
Put oil in the pot, heat the oil and add chopped green onion, ginger slices and aniseed until fragrant.
Add the diced meat and stir-fry until the meat is oily and the surface is slightly brown.
Add two tablespoons of cooking wine, 2 teaspoons of dark soy sauce, salt, sugar, add shiitake mushrooms, and stir-fry everything evenly.
Add enough water, bring to a boil over high heat, then reduce to medium to low heat and simmer for 30 minutes.
Add the eggs and cook for another 15 minutes, stirring several times to allow the eggs to take on the soup color evenly.
After the soup has thickened, pour the braised pork over the rice, cut the boiled eggs and place on the plate, and you're done.