Braised Pork with Chinese Mushrooms

Method

1. Soak wood ear mushrooms in warm water for 30 minutes, then drain.
2. Cut pork belly into 2cm cubes and blanch in boiling water for 2 minutes.
3. In a wok, sauté garlic and ginger until fragrant, add pork and brown on all sides.
4. Add mushrooms, soy sauce, oyster sauce, rice wine, and broth. Simmer 1 hour.
5. Adjust seasoning and serve with steamed rice.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.