Braised Pork Rice 滷肉飯

Poach the pork in ginger, green onion, and warm water for 15-20 minutes.

Pat down the pork and dry off for a good 10 minutes or so.

Sear the pork ribs and remove to the side.

Caramelize a load of shallots on low heat using the rendered pork fat, takes about 45 minutes. Add in more oil if there wasn’t enough rendered pork fat. Patience is key here.

Add back in the pork ribs, soy paste, soy sauce, rock sugar. Cook a little so everything’s well coated.

Add in shaoxing wine and cook off the alcohol. Add water and garlic, close lid and braise for 2-3 hours.