My Taiwanese mamma makes this for me every time I go home to visit, because I love it so much It's super easy and super tasty, and who cares about fat grams, anyway?

(Sorry about the vague ingredient measurements. Everything I learn from family members, I learn without measuring cups or spoons.)

* Don't get grossed out by the phrase "pork belly." American-style bacon is made from pork belly. This is the same thing, just not cured and bacon-flavored.

- 1 1/2 pounds (more or less) wu xiang rou, or pork belly*
- 2-3 green onions, thinly sliced
- 2-3 thin slices of ginger root, thinly sliced
- 1/2 garlic clove, thinly sliced or minced
- Splash of soy sauce
- Splash of michiu (distilled spirits of rice)
- Dash of brown sugar
- Half a saucepan of water

1. Heat water to boiling.

2. While water is heating, slice pork belly into 1-inch chunks.

3. When water boils, add pork belly, a splash of soy sauce, a splash of michiu, a dash of brown sugar, green onions, ginger root, and garlic. Allow to return to boil and cook for approximately 40 minutes.

4. Continue cooking until meat is no longer pink at the center, adding soy sauce and sugar to taste.

5. Serve over white rice.