Taiwan / Main
Lu rou fan
Minced pork belly braised in soy sauce with spices, spooned over white rice.
Ingredients
- Pork belly, finely diced700 g
- Shallots6
- Soy sauce100 ml
- Dark soy sauce1 tbsp
- Shaoxing wine80 ml
- Rock sugar30 g
- Five-spice powder1 tsp
- Star anise2
- Garlic5 cloves
- Eggs, boiled, to serve4
- Rice400 g
- Bok choy300 g
- Vegetable oil40 ml
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Dice the belly into one-centimetre cubes, keeping the fat with the meat.
Fry the sliced shallots in oil to a deep golden crisp and set half aside for serving.
In the same oil brown the pork, rendering some of its fat, for ten minutes.
Add the wine, let it cook off for a minute, then add both soy sauces, the sugar, spices and garlic.
Add water level with the meat, bring it up and braise covered for ninety minutes on the lowest heat.
Add the boiled eggs to the sauce for the last twenty minutes; they take on the colour and flavour.
Serve over rice with half an egg, blanched greens and the fried shallots on top.
