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Lu Rou Fan is a Taiwanese braised pork and rice dish. The meat is typically stewed for at least an hour and a half so it is so tender. If you've never had it before, you should give it a try!

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*INGREDIENTS*

*FOR MARINATING THE PORK BELLY*

2 tbsp of light soy sauce [2汤匙生抽] [Kimlan light Soy Saucehttps://geni.us/sPLnDA7]
1 tbsp of Shao Xing wine [1汤匙绍兴酒] [Shaohsing Rice Cooking Wine: https://geni.us/3hdHAM]
500 g of pork belly [500克猪五花肉]

*FOR MAKING THE FRIED SHALLOTS*

2 shallots [2个红葱头]
1/2 cup of vegetable oil [1/2杯植物油]

*FOR BRAISING THE PORK BELLY*

1/3 cup of Shao Xing wine [1/3杯绍兴酒] [Shaohsing Rice Cooking Wine: https://geni.us/3hdHAM]
2 tbsp of soy sauce [2汤匙生抽]
1/3 cup of fried shallot [1/3杯炸洋葱]
3 slices of ginger [3片姜]
2 pieces of star anise [2个八角]
50 grams of rock sugar [50克冰糖]
3 cloves of garlic [3瓣蒜]
1 tsp of dark soy sauce [1茶匙老抽]
1 tsp of five spice [1茶匙五香粉] [Amazon link: https://geni.us/G4yA9Z]
1 and a half liters of water ( If your pot/wok is airtight, use less water) [1.5升水如果你的锅密封性很好可以放少一点水]

*ADD WHEN SERVING*

1 Egg [1个鸡蛋]
Bok choy [上海青]

*HOW TO COOK*

*MARINATE THE PORK BELLY*

Cut the pork belly into strips. Then cut it into small size. It is about half inch thick.
Mix it with 2 tbsp of soy sauce, and 1 tbsp of Shao xing wine. Set it aside for at least 30 minutes.

*FRY THE SHALLOTS*

Cut the shallots into thin strips。
Add 1/2 cup of oil to a small sauce pot, fry the shallots on low heat. It will take about 58 minutes to get it golden brown.
Strain it And you got your fried shallots.

*BRAISE THE PORK BELLY*

Heat up your wok. Add in your pork belly without oil. Stir fry it on medium heat.
Once you see it is getting a little burned on the bottom, then add the Shao xing wine, soy sauce, rock sugar, ginger, garlic, star anise and a pinch of five spice. Keep stirring it until the sugar melts.
Pour in 1 and half liter of water.
Add in the fried shallot we made before and add a tsp of dark soy sauce for color.
Bring it to a boil. `
Turn the heat to low, let it stew for 1 2 hours, depends on how tender you want.
After 1 and half hours the sauce still pretty thin. And there is a lot of fat floating on the top. Skim out the fat so your pork won’t be too oily.
Now you gonna turn the heat to high, start reducing the sauce. It will just take about few minutes. You will see a lot of bubbles and the sauce is getting thick.
When the sauce is almost gone, you can turn off the heat.

This is perfect to serve with rice. Serve it with some vegetables and an egg for a nicely balanced meal!

Hope you enjoy! If you have any questions, just post a comment.

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