Braised Pork Rice

Method

1. 01

   First make the fried shallot crisps. The traditional southern Fujian way uses red shallots; I can’t buy them where I live, so I use diced onion instead, which also works. Fry until golden, then lift out.

2. 02

   Cut the pork into small pieces. Finely dice shiitake mushrooms and a dried seafood — I used dried squid, but anything with a seafood flavour, such as dried shrimp, works. Dicing them finely gives their aroma without taking away from the texture of the meat.

3. 03

   Stir-fry the pork until it changes colour; when it starts to brown slightly, add some boiling water.

4. 04

   Add all the other ingredients, along with salt, yellow rock sugar, light soy sauce (Kimlan soy sauce isn’t required), dark soy sauce, cooking wine (or Shaoxing wine) and dried shrimp (one of the keys to the seafood flavour), each to taste, plus a little bay leaf and star anise.

5. 05

   Bring to a boil over high heat, then cover and simmer over low heat for forty minutes. Uncover, add the quail eggs and simmer for about another thirty minutes (adjust the time as needed).

6. 06

   Finally, turn up the heat and reduce until thick and glossy. Serve with white rice and blanched choy sum.