Chinese

Lu Rou Fan (Braised Pork Rice)

Name: Lu Rou Fan (Braised Pork Rice)
Total time: 90 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.5 lbs Pork belly (skin-on, cut into 1/2-inch cubes); 1/2 cup Fried shallots (store-bought or homemade); 3 cloves Garlic (minced); 1/4 cup Light soy sauce; 2 tbsp Dark soy sauce; 2 tbsp Shaoxing wine; 1 large chunk Rock sugar (about 2 tbsp); 1 tsp Five-spice powder; 4 Hard-boiled eggs (peeled)

A beloved Taiwanese/Fujianese dish of rich, savory braised minced pork over rice.

90 minutes

Serves 4

Lunch/Dinner

Contains common allergens

Egg Soy Wheat

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Instructions

6 steps

1
Blanch the Pork: Bring a pot of water to a boil. Add the pork belly cubes and boil for 2 minutes to remove impurities. Drain and rinse the pork thoroughly.

2
Brown the Pork: Heat a wok or heavy-bottomed pot over medium heat. Add the pork cubes (no oil needed) and stir-fry for 4-5 minutes until the fat begins to render and the edges turn slightly golden.
3
Aromatize: Add the minced garlic and the five-spice powder to the pork. Stir-fry for 1 minute until highly fragrant.
4
Build the Braise: Stir in the fried shallots, rock sugar, light soy sauce, dark soy sauce, and Shaoxing wine. Pour in enough warm water to just barely cover the pork.
5
Simmer: Bring the liquid to a rolling boil, then reduce the heat to the lowest setting. Cover the pot and simmer very gently for 1 hour.
6
Add Eggs and Finish: Add the peeled hard-boiled eggs to the pot, submerging them in the dark liquid. Simmer for another 30 minutes until the pork is meltingly tender and the sauce has reduced to a sticky, rich gravy. Serve hot over steamed white rice.

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