Directions

1. 1. In a small bowl, soak the mushrooms in warm water until soft, about 30 minutes. Rinse the mushrooms and pat dry. Remove the stems, thinly slice the caps, and set aside.
2. 2. Mix the pork, brown sugar, cornstarch, oyster sauce, light soy sauce, dark soy sauce, rice wine, sesame oil, 1/8 salt, and 1⁄4 teaspoon of pepper in a medium bowl. Cover and place in the refrigerator to marinate for at least 20 minutes.
3. 3. In a wok or large nonstick pan over high heat, add the vegetable oil, swirling to coat. Add the garlic and stir-fry until fragrant, about 20 seconds. Add the marinated pork and stir-fry for 1 minute. Add the sausage and shiitake mushrooms, stir-fry for 30 seconds more. Transfer to a platter and set aside.
4. 4. Place the rice and pork stock in a clay pot or heavy metal pot and bring to a boil, covered, over medium-high heat. Reduce the heat and simmer, allowing the rice to steam for 15 minutes.
5. 5. Spread the pork stir-fry over the rice and continue to steam, covered, over low heat until the chicken is cooked through, about 5 minutes, you want the pork to be served medium. Stir thoroughly, garnish with scallions and serve immediately.