Spicy Sweet Glazed Pork Belly Congee with Crispy Shallots

Instructions

1. 1

   Cut the pork belly into large cubes. Blanch pork belly in boiling water for 5 minutes, then drain and rinse. (10 minutes)

   ~10 min
2. 2

   In a large pot, combine the blanched pork belly, ginger slices, smashed garlic cloves, scallion whites, star anise, soy sauce, Shaoxing wine, rock sugar, and chili bean paste. Add enough water to cover the pork belly. Bring to a boil, then reduce heat, cover, and simmer for 90 minutes, or until the pork belly is very tender. (90 minutes)

   ~90 min
3. 3

   While the pork belly simmers, prepare the congee. Rinse the Arborio rice until the water runs clear. In a separate saucepan, bring the chicken broth to a simmer. (5 minutes)

   ~5 min
4. 4

   Add the rinsed rice to the simmering chicken broth. Stir occasionally and cook for about 30-40 minutes, or until the rice has broken down into a creamy porridge. Adjust seasoning with salt and white pepper. (40 minutes)

   ~40 min
5. 5

   Remove the pork belly from the braising liquid and set aside. Strain the braising liquid into a small saucepan. Reduce the liquid over medium heat until it thickens into a glaze. Stir in the sesame oil. (15 minutes)

   ~15 min
6. 6

   Cut the cooked pork belly into bite-sized pieces and coat them evenly in the thickened glaze. (5 minutes)

   ~5 min
7. 7

   Thinly slice the shallots. Heat vegetable oil in a wok or frying pan over medium-high heat. Fry the shallots until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. (10 minutes)

   ~10 min
8. 8

   To serve, ladle the hot congee into bowls. Top with the glazed pork belly pieces and a generous scattering of crispy shallots. (2 minutes)

   ~2 min