Pork lard 1 tbsp, dried shiitake 17 g, minced pork shoulder (or hand-cut into pieces) 600 g
Rice wine 2 tbsp, water 1200 g
Fried shallots 130 g, thick soy sauce 120 g, soy sauce 60 g, fine rock sugar 30 g
Method:
1. Soak the shiitake until soft, remove the stems and slice.
2. Heat the lard in a pan and stir the shiitake briefly, then add the pork and keep stirring. Add the rice wine, then the soy sauce and thick soy sauce,
and keep going until the meat and the soy sauce fill the kitchen.
3. Either move everything to a braising pot or carry on in the same pan: add the fried shallots, rock sugar and water, bring to the boil, then turn the heat down and simmer for about an hour.
Spoon it over white rice and that is shiitake braised pork rice.