Taiwanese Braised Pork Rice (Lu Rou Fan)

Heat vegetable oil in a large pan or wok over medium heat. Add shallots and fry until golden and crispy. Remove and set aside.

In the same pan, add pork belly and cook until browned and fat is rendered, about 5 minutes.

Add garlic and ginger, and sauté until fragrant, about 1 minute.

Stir in soy sauce, dark soy sauce, rice wine, rock sugar, five-spice powder, and white pepper. Mix well.

Add water and bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.

If using eggs, add them during the last 15 minutes of simmering to absorb the flavors.

Once the pork is tender and the sauce has thickened, stir in the crispy shallots.

To serve, spoon the braised pork over steamed white rice. Top with a halved egg and pickled cucumber.