Time: 1 hr prep / 1.5 hr simmer
Servings: 6-8
Rating: 4.5/5
Recipe by Judy from The Woks of Life https://thewoksoflife.com/lu-rou-fan-taiwanese-braised-pork-rice-bowl/
INGREDIENTS
- 8 hard boiled eggs, peeled
- 2lb pork belly, with skin, 1/2″ pieces
- 4 tsp oil
- 1 tbs sugar
- 1 onion, minced
- 16 shiitake mushrooms, 1/2″ pieces
- 1/2 cup Chinese cooking wine
- 6 tbs soy sauce
- 1/4 cup dark soy sauce
- 4 cups water
Aromatics
- 6 star anise
- 2 cinnamon sticks
- 12 whole cloves
- 3 bay leaves
- 4 tsp Sichuan peppercorns
- 1-2 pieces dried tangerine peels
- 4 slices fresh ginger
INSTRUCTIONS
- Place eggs in pot, cover with 1-2″ water.
- Bring to boil. Turn off heat and let sit for 10min.
- Remove and place in ice bath for 15min.
- Peel and use.
- Combine aromatics in tied cheese cloth.
- Chop onion, mushrooms, and pork belly.
- In a large pot, bring water to boil. Blanch pork belly for 2min, drain. (Optional)
- Heat oil and sugar in the large pot on low heat. After sugar melts, add onions and mushrooms. Stir-fry until onions soften, 5-10min.
- Add in pork, wine, light soy sauce, dark soy sauce, and water.
- Bring to boil and add in aromatics and eggs. Simmer for 1.5 hours, stir occasionally.
- Meat should be fall apart tender. Remove aromatics. Turn heat to medium high and reduce sauce for 5min.
Thoughts
Very delicious. Next time, I would use a different cut of meat (pork shoulder or neck), pork belly is very fatty. I also reduced the bay leaves to 3 from 6, and cut down the tangerine peel to 1-2 pieces instead of 4. I would also consider adding garlic cloves, dried tofu, and seaweed. Another cut of meat to try would be beef leg meat / tendon. Simmer until chopstick can pierce. Remove from broth, coat in sesame oil and wrap in plastic wrap. Let cool in fridge, then slice thinly and eat cold.
