Method
Step 1: Heat oil in a medium saucepan over medium-high heat (325°F). While the oil is heating up, line 2 to 3 layers of paper towels over a large plate, set aside.
Step 2: Add thinly sliced shallots into the heated pan and stir constantly until they turn into a pale golden brown color (1 to 2 minutes) and quickly remove all shallots from the oil onto the plate for draining. Reserve some oil for later and the rest for another use. Set aside the shallots in a cool place.
Step 3: Heat the reserved shallot oil in a large round cast iron dutch oven.
Step 4: Add ground pork or pork belly cubes and stir-fry until they develop a light brown color (3 to 4 minutes).
Step 5: Add fried shallots and garlic into the pot, stir-fry until fragrant (about 1 minute), then add sugar and Chinese five-spice powder into the mixture. Keep cooking for about a minute.
Step 6: Add soy sauces (both light and dark) and cooking rice wine, stir to combine. Then add just enough water to cover the mixture. Once bring it to a boil, turn the heat to the lowest setting. Let it simmer with the lid partially on for 3 to 4 hours until the stew has thickened and the meat is fully tender.
Step 7: Serve yourself and your loved ones with this delicious homemade dish. Don’t forget to enjoy it with steamed rice!
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