If making this dish is all you do today, you still accomplished a lot
Bring a large pot of water to a boil. Slice pork belly lengthwise into ½"-thick strips, then slice strips crosswise into ⅛"-thick pieces . Add pork belly to boiling water and lower heat to maintain a simmer. Cook, skimming any foam that rises to surface, until water is cloudy, about 5 minutes; drain. Set pork belly aside.
Soak mushrooms in 3 cups hot water in a small bowl until mushrooms are soft and water is cool, 20–25 minutes. Remove mushrooms and finely chop. Reserve soaking liquid. Bring sugar and 2 Tbsp. water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Once sugar is dissolved, cook, without stirring, until syrup is light copper in color, then mix in oil, scallions, garlic, and rehydrated mushrooms. Cook, stirring often, until scallions are wilted and mixture is fragrant, about 2 minutes. Mix in pork belly, then add wine. Simmer until most of liquid is evaporated, about 1 minute.
Divide rice among bowls; ladle stewed pork over rice. Top each with an egg and some scallions and drizzle with chili oil.Calories 760 Fat 68 Saturated Fat 23 Cholesterol 80 Carbohydrates 16 Dietary Fiber 2 Total Sugars 9 Protein 13 Sodium 660
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