Taiwanese Braised Pork with Shiitake Mushrooms

Steps

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1. 1
   Select tender pork shoulder butt with more lean meat and some skin, and ask the butcher to chop it into small pieces rather than grind it into mince.
   ▶ ≈0:35
2. 2
   Peel garlic and mince finely with a knife rather than grating; slice onion into fine threads.
   ▶ ≈1:05
3. 3
   Remove stems from rehydrated mushrooms; cut larger ones into 6 pieces. Reserve the soaking liquid to use as braising liquid.
   ▶ ≈1:21
4. 4
   Add no oil to the pan. Put in the onion threads and minced pork, using the meat's natural fat to cook with the onions.
   ▶ ≈2:31
5. 5
   Pour in 100ml low-salt soy sauce and add the chopped mushroom pieces and 2 tbsp of fried shallot crisps (reserve 1 tbsp for later); mix well.
   ▶ ≈2:50
6. 6
   Add hot water to the mushroom soaking liquid and pour into the pan until all ingredients are just covered. Bring to a boil over high heat, then reduce to the lowest setting to maintain a gentle simmer. Cover and braise for 30 minutes.
   ▶ ≈3:19
7. 7
   After 30 minutes, uncover and check if the pork is tender and well-colored. If the color is pale or taste is mild, add another 1 tbsp of soy sauce.
   ▶ ≈4:06
8. 8
   Continue simmering on low heat for another 20 minutes. If there is excess liquid, slightly increase the heat just before finishing to reduce and concentrate the braise.
   ▶ ≈4:30
9. 9
   Once the pork is fully tender and fat has rendered out, add the final 1 tbsp of fried shallot crisps. Stir and let it simmer to sterilize and thicken the braise.
   ▶ ≈5:33
10. 10
    Remove from heat, sprinkle in white pepper powder to taste, stir well, and transfer to a serving dish.
    ▶ ≈5:54
11. 11
    Just before serving, garnish with fresh raw minced garlic and chopped cilantro to add aroma and flavor complexity.
    ▶ ≈6:20