Braised Pork Rice

Steps

1. 1

   Prepare the ingredients. Dice the pork belly into small pieces, slice the onion, boil the eggs until cooked through, and reserve them. Separate and rinse the baby bok choy if needed.

2. 2

   Heat a wok or heavy skillet over medium heat. Add the cooking oil, then add the sliced onion. Stir-fry until fragrant and golden brown, about 4–6 minutes; the onion should be softened and visibly caramelized rather than merely translucent.

   Start 6-minute timer
3. 3

   Add the diced pork belly. Reduce the heat to low and stir-fry gently until the pork is lightly browned and has rendered out some of its fat, about 8–10 minutes.

   Start 10-minute timer
4. 4

   Add the light soy sauce, dark soy sauce, cooking wine, and rock sugar. Stir thoroughly so the pork is evenly coated, and cook for 1–2 minutes until the meat takes on a rich brown color and the sugar begins to dissolve.

   Start 2-minute timer
5. 5

   Add the star anise, bay leaves, and water. Increase the heat and bring the liquid to a full boil, scraping the bottom of the pan to loosen any browned bits.

6. 6

   Reduce the heat to low, cover partially, and simmer for about 40 minutes. Stir occasionally. The pork should become tender and the braising liquid should turn savory and aromatic.

   Start 40-minute timer
7. 7

   Add the boiled eggs to the braising liquid and simmer until they are well flavored, turning them occasionally so the sauce coats the surface.

8. 8

   Increase the heat and reduce the braising liquid until it is glossy and thick enough to cling to the pork. Watch closely near the end so the sauce and sugar do not scorch.

9. 9

   While the sauce reduces, bring a separate pot of water to a boil. Blanch the baby bok choy briefly until bright green and just tender, then drain well.

10. 10

    Divide the cooked white rice between two bowls. Spoon the braised pork and sauce over the rice, add one braised egg to each bowl, and arrange the blanched baby bok choy alongside. Serve hot.