Baohaus Restaurant By Chef Eddie Huang

Eddie Huang rises again.

After the implosion of Xiao Ye, he's returned to that which gave him fame, opening a second location of Baohaus near Union Square.

The younger–and larger–Baohaus is also plating our new favorite cheap eat in town: minced-pork stew on rice ($5).

It sounds simple, and at heart it is. But the flavors of the dish also represent the care, quality ingredients and all the childhood years Huang spent eating this home-style Taiwanese meal.

Bouncy Japanese short grain rice is topped with a mix of ground Duroc pork and the skin and fat of brined and cubed Berkshire pork belly (from LaFrieda, natch).

The dish is sticky, soft and sweet with a slightly soupy consistency. There's no way to say this delicately: It's the perfect drunk or post-drunk food.

We like our Styrofoam lunchbox eat topped with a Shilin Night Market-style pounded fried-chicken patty ($2) for a one-two protein punch.

In the next few weeks, look for cold-pressed juices that will be carbonated in-house. Huang is already dreaming up combinations of watermelon-mint and pineapple in conjunction with pandan.

And since Baohaus is open until 2 a.m. on Fridays and Saturdays, you can fill your belly with only a tenner at almost any hour.

Baohaus, 238 E. 14th St. (between Second and Third aves.); 646-669-8889 or baohausnyc.com