You’ll Need
For the Braised Pork
650g pork belly, cut into 1cm dice
2 shallots, finely sliced
3 dried shiitake mushrooms, soaked and diced
2 garlic cloves, finely grated
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp Shaoxing wine or dry sherry
1 tbsp soft brown sugar
½ tsp Chinese five-spice
180ml chicken stock
For the Rice Boxes
500g cooked short-grain rice
4 soft-boiled eggs, halved
200g pak choi, steamed
Sliced spring onions
Optional but dangerous
Pickled mustard greens
Chilli oil
Extra fried shallots
Method
Preheat your air fryer to 200°C.
Spread the pork belly in a heatproof dish and air fry for 10 minutes, stirring twice.
Add the shallots and mushrooms and cook for 5 minutes until the shallots colour.
Stir in the garlic, soy sauces, Shaoxing wine, sugar, five-spice and stock.
Cover the dish tightly with foil and air fry at 170°C for 30 minutes.
Remove the foil, stir and cook at 195°C for 7-9 minutes until dark and spoonable.
Check the pork is piping hot and tender.
Divide the rice between four boxes and spoon over the pork and braising sauce.
Add the eggs and pak choi and finish with spring onions.