Taiwanese Pork and Mushroom Rice (Lu Rou Fan)

Cut the pork belly into 1/2-inch cubes. If using dried shiitake mushrooms, rehydrate them in hot water for 20 minutes, then squeeze out excess water and slice them. Reserve the soaking liquid if desired.

Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the pork belly and cook until browned on all sides, about 5-7 minutes. Drain off any excess fat.

Add minced garlic and sliced ginger to the pot. Sauté for 1 minute until fragrant.

Stir in the sliced shiitake mushrooms, soy sauce, dark soy sauce, rock sugar, five-spice powder, and 2 cups of water (or reserved mushroom soaking liquid).

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45-50 minutes, or until the pork is very tender and the sauce has thickened slightly.

Taste and adjust seasoning if needed. Serve the braised pork and mushroom mixture hot over steamed white rice.