Lu Rou Fan (Taiwanese Braised Pork Rice Bowl)
1 hr 50 min4 servings
Tender braised pork belly with shiitake mushrooms, hard-boiled eggs, and warm spices in a rich, glossy soy sauce, served over rice.
| prepBring a medium pot of water to a boil for blanching | |||
| 450 g skin-on pork belly, cut into 1/2" pieces | Blanch pork belly 1 min, drain & rinse | Add pork, wine, soy sauces, water & spices; simmer 90 min | Remove spice packet, reduce sauce 5 min over medium-high heat |
| 2 teaspoons oil | Caramelize sugar, stir-fry onions & mushrooms | ||
| 25 g rock sugar (or about 1 1/2 tablespoons granulated sugar) | |||
| 1 small onion or a couple of shallots, diced | |||
| 8 shiitake mushrooms, diced into 1/2" pieces | |||
| 60 ml shaoxing wine | |||
| 45 ml light soy sauce | |||
| 30 ml dark soy sauce | |||
| 475 ml water | |||
| 3 star anise | |||
| 1 cinnamon stick | |||
| 6 cloves | |||
| 3 bay leaves | |||
| 2 teaspoons Sichuan peppercorns | |||
| 2 pieces dried tangerine peel | |||
| 2 slices fresh ginger | |||
| 4 hard-boiled eggs, peeled (optional) | |||
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