Lu Rou Fan

滷肉飯 · Lǔ ròu fàn

Ingredients12

• skin-on pork belly, finely diced500 g
• shallots, finely chopped80 g
• garlic, minced4 cloves
• neutral oil1 tbsp
• light soy sauce3 tbsp
• dark soy sauce1 tbsp
• Taiwanese rice wine2 tbsp
• rock sugar20 g
• five-spice powder1/2 tsp
• water250 ml
• fried shallots2 tbsp
• steamed rice600 g

Method

1. Heat the oil in a pot over medium heat and fry the shallots and garlic until fragrant and lightly golden.
2. Add the diced pork belly and cook, stirring, until the fat renders and the meat is no longer pink.
3. Stir in the rice wine, light soy sauce, dark soy sauce, rock sugar, and five-spice powder.
4. Pour in the water, bring to a simmer, then cover and braise over low heat for about 1 hour, stirring occasionally, until the pork is tender and the sauce is glossy and reduced.
5. Taste and simmer uncovered a few minutes more if the sauce is too thin; it should coat the meat.
6. Spoon the braised pork and sauce over bowls of hot steamed rice and finish with fried shallots.