Slow Cooker Taiwanese Pork Belly Bowl

Ingredients

• 2 lbs Pork belly, cut into 1/2 inch cubes
• 0.5 cup Fried shallots
• 0.5 cup Light soy sauce
• 2 tbsp Dark soy sauce
• 0.25 cup Shaoxing rice wine
• 3 tbsp Rock sugar (or brown sugar)
• 1 tsp Five-spice powder
• 4 cloves Garlic, minced
• 4 pieces Hard-boiled eggs, peeled
• 2 whole Star anise
• 2 cups Water or chicken broth
• 4 cups Cooked jasmine rice

Instructions

1. 1

   Blanch the cubed pork belly in boiling water for 3 minutes to remove impurities, then drain and rinse.

2. 2

   In a skillet over medium heat, lightly sear the pork belly cubes until the fat begins to render and edges turn golden.

3. 3

   Transfer the seared pork belly into the slow cooker insert.

4. 4

   Add the fried shallots, garlic, light soy sauce, dark soy sauce, rice wine, sugar, five-spice powder, and star anise.

5. 5

   Pour in the water or broth until the pork is just submerged.

6. 6

   Set the slow cooker to Low for 8 hours or High for 4 hours until the meat is extremely tender.

7. 7

   Add the peeled hard-boiled eggs into the liquid during the last hour of cooking to soak up the flavor and color.

8. 8

   Serve the pork and sauce generously over bowls of hot jasmine rice, accompanied by a braised egg.