Lu Rou Fan
🛒 Ingredients
- Braised Pork Belly 100 g · 300 kcal
- Steamed White Rice 200 g · 260 kcal
- Hard-boiled Egg 60 g · 80 kcal
- Fried Shallots 20 g · 80 kcal
- Light Soy Sauce 24 g · 15 kcal
- Dark Soy Sauce 6 g · 4 kcal
- Shaoxing Wine 20 g · 20 kcal
- Rock Sugar 10 g · 40 kcal
- Five-spice powder 1 g · 3 kcal
- Star Anise 1 g · 3 kcal
- Cinnamon Stick 1 g · 3 kcal
- White Pepper 1 g · 2 kcal
- Water 50 g · 0 kcal
👨🍳 Instructions
- Prepare the pork belly: Cut the pork belly into small cubes (about 1.5-2 cm). Boil the pork in water for 5-7 minutes to remove impurities, then drain and rinse.
- Fry the shallots: Thinly slice the shallots. Heat vegetable oil in a pot, add the shallots, and fry until golden brown and crispy. Remove shallots and set aside, reserving the oil.
- Sauté the pork: Using the reserved oil, add the blanched pork belly cubes to the pot and sauté until lightly browned on all sides.
- Add aromatics and seasonings: Stir in the fried shallots (reserve some for garnish), light soy sauce, dark soy sauce, Shaoxing wine, rock sugar, five-spice powder, star anise, cinnamon stick, white pepper, and water.
- Braise the pork: Bring the mixture to a simmer, then reduce heat to low, cover, and braise for 90-120 minutes, or until the pork is very tender. Add hard-boiled eggs during the last 30 minutes if using.
- Serve: Taste and adjust seasoning if needed. Serve the rich braised pork and sauce generously over hot steamed white rice, topped with a halved hard-boiled egg and a sprinkle of reserved fried shallots.
