Chhài-pó͘-nn̄g with Fragrant Pork and Shiitake Mushrooms

Ingredients

• 500g (1.1 lb) pork belly, thinly sliced 500g (1.1 lb) pork belly, thinly sliced
• 200g (7 oz) shiitake mushrooms, sliced 200g (7 oz) shiitake mushrooms, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 green onions, chopped 2 green onions, chopped
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the soy sauce, oyster sauce, dark soy sauce, sesame oil, five-spice powder, sugar, and cornstarch. Mix well.
2. 2.
   Add the sliced pork belly to the marinade and let it sit for at least 30 minutes.
3. 3.
   In a large pot, heat some oil over medium heat. Add the minced garlic and sauté until fragrant.
4. 4.
   Add the marinated pork belly to the pot and cook until browned.
5. 5.
   Add the sliced shiitake mushrooms and cook for another 2 minutes.
6. 6.
   Pour in the chicken broth and water. Bring to a boil, then reduce the heat and simmer for 1 hour, or until the pork is tender.
7. 7.
   Serve the Chhài-pó͘-nn̄g over steamed rice and garnish with chopped green onions.

Treat your ingredients with care...

• Pork belly — For a leaner option, you can use pork loin instead of pork belly. However, keep in mind that pork belly adds richness and flavor to the dish.
• Shiitake mushrooms — If fresh shiitake mushrooms are not available, you can use dried shiitake mushrooms. Soak them in hot water for 20 minutes before slicing and adding to the dish.

Tips & Tricks

• To enhance the flavors, marinate the pork belly overnight for a more intense taste.
• For a spicier kick, add a small amount of chili paste or chili oil to the dish.
• If you prefer a thicker broth, mix a little cornstarch with water and add it to the simmering Chhài-pó͘-nn̄g.

Serving advice

Serve the Chhài-pó͘-nn̄g hot over steamed rice. The fragrant broth and tender pork pair perfectly with the fluffy rice.

Presentation advice

Garnish the Chhài-pó͘-nn̄g with a sprinkle of chopped green onions to add a pop of color. Serve it in a deep bowl to showcase the savory broth and the beautiful slices of pork and mushrooms.