Braised Pork belly And Chicken Over Rice

• portions: 2 servings
• temps total: 2 hours 19 minutes

Ingrédients

Protein & Base:

80g pork belly, small diced

200g ground chicken thigh/leg

2 whole eggs

300g cooked white rice

Bok choy, steamed

Aromatics & Sauce:

1 whole shallot, chopped (use half for pork belly, half for chicken)

4 garlic cloves, minced (2 for pork belly, 2 for chicken)

4 dried shiitake mushrooms, rehydrated & diced

2 slices ginger

160ml beef bone broth

120ml water

1½ tbsp low-sodium soy sauce

1 tsp dark soy sauce

3 tbsp Shaoxing wine

1–1½ tsp monkfruit sweetener (or sweetener of choice)

1/4tsp - 1/2 tsp five spice powder

Whole spices (I recommend stir-frying in a separate pan, then putting them in a spice bag so it’s easy to remove later):

2 star anise

½ cinnamon stick

2 bay leaves

4 cloves

10 Sichuan peppercorns

Instructions

Rehydrate shiitakes, dice, and set aside.

Blanch pork belly 1–2 min, drain and rinse.

Stir-fry whole spices in a dry pan to release aroma. Place in a spice bag.

In a saucepan, combine pork belly, ½ the shallots, 2 garlic cloves, ginger, mushrooms, five spice powder, spice bag, sauces, wine, sweetener, and 160ml bone broth + ½ cup water.

Cover and simmer for 1 hour, adding water as needed to prevent drying out.

after 1 hour, remove aromatics (cinnamon stick, bay leaves, anise) In a separate pan, sauté remaining shallots and 2 garlic cloves until golden. Add ground chicken and cook until browned and fragrant.

Stir cooked ground chicken into the braise. Simmer uncovered for 15–20 min until sauce is glossy and reduced.

Boil eggs to your liking.

Assemble bowls with 150g rice, pork mixture, one egg, and bok choy.