Braised pork and shiitake rice with egg
The Taiwanese favourite made with lean pork shoulder instead of belly — minced pork and shiitake slow-braised in soy until glossy, served over rice with a braised egg and choi sum.
- 1 hr
- Serves 2
- Braise
- Easy
Why it suits you: Around the Winter Solstice, dry cold weather means balanced types can enjoy a slightly richer lunch. Minced pork shoulder and shiitake braised slowly give deep flavour without fatty belly, and a braised egg with blanched choi sum rounds it into a balanced, warming bowl.
Method
Prep 15 min · Cook 45 min- 1Soak the shiitake until soft and dice, keeping the soaking water. Slice the shallots. Boil the eggs for 8 minutes and peel.
- 2Heat the oil in a wok and fry the shallots over low heat until golden, then add the pork and stir-fry, breaking it up, until it changes colour.
- 3Add the shiitake, both soy sauces, rock sugar, five-spice and the water (including the strained soaking water), then add the eggs.
- 4Bring to the boil, cover and simmer over low heat for 35 minutes, stirring now and then. Uncover and reduce until thick and glossy.
- 5Blanch the choi sum. Spoon the pork over the rice and serve with the halved eggs and choi sum.
Cautions
- The sauce is salty — with high blood pressure, use less soy sauce and go light on the gravy.
Chef's tips
- It tastes even better the next day; strain the shiitake soaking water to remove any grit.
The TCM view
Pork is sweet, salty and neutral, nourishing yin and supporting the body; shiitake is sweet and neutral, supporting qi and the spleen; egg is sweet and neutral, nourishing yin and blood; choi sum is sweet and neutral, harmonising the middle; shallots are pungent and warm, warming the stomach and stirring the appetite. Balanced overall, it suits balanced types at the Winter Solstice.
