This is the simple braised pork rice everyone likes. We tested this one a great many times, and the aroma really is something. It is a recipe and method that works. Unlike the soupy version, this one has very little liquid — which makes it ideal for noodles: in noodle soup, tossed with dry noodles, on braised pork noodles and so on. It is also good on savoury congee, over rice, or stirred through greens.

Ingredients:
Minced pork (belly) 600 g
Cooking rice wine, a splash
Soy sauce 94 g
Cheng Chi fried shallots 120 g
Fine rock sugar 35 g
Water 268 g

Method:
1. Break up the minced pork in a frying pan over a medium heat, then add the rice wine and keep stirring.

2. Add the rock sugar and stir for a while.

3. Add the soy sauce and stir until you can smell it.
4. Add the fried shallots and stir until the shallot aroma comes up.

5. Add the water, stirring now and then so nothing catches on the base.
6. Keep going until it thickens. Done.