Lu Rou Fan, haven’t heard of it? Well, it’s a delicious Taiwanese dish made with braised pork belly, fragrant rice, boiled eggs and bok choy. It does take a couple of hours to make, so it’s great for when you’re having a slow day. Watch along and you can find the recipe below
- 1 kg (2.2 lbs) of skin-on pork belly, diced into 1 cm (0.4 inch) cubes
- 2 tbsp peanut oil
- 4 shallots, sliced thinly
- 4 eggs, hard-boiled for 8 minutes
- 8 slices of ginger
- 8 cloves of garlic, peeled
- 1 star anise
- 1 cinnamon stick
- 3 bay leaves
- 3 tbsp of rock sugar
- 7 tbsp of light soy sauce
- 1 cup (240 ml) of Shaoxing wine
- 1 tbsp of dark soy sauce
- 1 tsp of white pepper
- 1 tsp of five-spice powder
- 2 cups (475 ml) of water
- Steamed rice and bok choy to serve
- Place a pot, for which you have a lid, over medium heat. Add the oil and diced pork. Cook over medium heat to start rendering the fat and to begin browning. This will take around 30 minutes.
- Remove most of the pork fat from the pot, reserving it to fry the shallots.
- To the pork, add the ginger, garlic, cinnamon stick, star anise, bay leaves, Shaoxing wine, rock sugar, light soy sauce, dark soy sauce, white pepper, and five-spice powder.
- Turn the heat back to medium and stir well. Then add the water, give it one last stir, bring to a light simmer, and cover with the lid. Reduce heat to low and cook for 1.5 hours.
- While the pork is simmering, add the rendered pork fat to a small pot and fry the shallots until golden brown (if you don’t have enough pork fat, you can add some oil). Once golden brown, remove and set aside.
- After the pork has cooked for 30 minutes, add the fried shallots and peeled boiled eggs. Continue cooking for the remaining hour.
- At the one-hour mark, remove the lid to allow the sauce to thicken slightly.
- Once cooked, remove any aromatics and serve on steamed rice with steamed bok choy on the side.