Lu Rou Fan (Taiwanese Braised Pork Rice with Soy Eggs)

Name: Lu Rou Fan (Taiwanese Braised Pork Rice with Soy Eggs)
Total time: 2 h
Yield: 6 servings
Cuisine: Taiwanese
Ingredients: 1 lb skinless pork belly, in ¼-inch strips; ½ lb boneless pork shoulder, in ¼-inch strips; ¾ cup fried shallots; 5 oz shiitake mushrooms, diced; 5 garlic cloves, minced; 3 slices ginger; ¼ cup soy sauce; 1½ tbsp dark soy sauce; ½ cup Shaoxing wine; 6 eggs, hard-boiled and peeled; 1½ lb baby bok choy; 2 cups jasmine rice; 1½ tbsp sugar; 1 tsp five-spice powder; ½ tsp white pepper; 3 star anise; 1 tbsp oil; 2½ cups water

DinnerTaiwanese120 minServes 6940 kcal28 g protein

Photo: 總統府 · CC BY 2.0 · source

Taiwan's beloved comfort bowl: pork belly (with a little shoulder to keep it lighter) braised low and slow with fried shallots, soy and five-spice until it melts into a glossy, savory sauce, spooned over rice with soy-stained eggs and greens.

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Ingredients

1 lb skinless pork belly, in ¼-inch strips
½ lb boneless pork shoulder, in ¼-inch strips
¾ cup fried shallots
5 oz shiitake mushrooms, diced
5 garlic cloves, minced
3 slices ginger
¼ cup soy sauce
1½ tbsp dark soy sauce
½ cup Shaoxing wine
6 eggs, hard-boiled and peeled
1½ lb baby bok choy
2 cups jasmine rice

From your pantry: 1½ tbsp sugar, 1 tsp five-spice powder, ½ tsp white pepper, 3 star anise, 1 tbsp oil, 2½ cups water.

Instructions

Heat the oil in a heavy pot over medium-high. Add the pork belly and shoulder and cook, stirring now and then, until the fat renders and the pieces brown lightly, 8 to 10 minutes.
Add the garlic, ginger and shiitakes and cook 2 minutes. Sprinkle in the five-spice, white pepper and star anise and stir until fragrant, 30 seconds.
Pour in the soy, dark soy, Shaoxing wine and sugar and scrape up the browned bits. Stir in the fried shallots and add the water so the pork is just covered.
Nestle in the peeled eggs, bring to a boil, then cover and simmer on low, stirring occasionally, until the pork is very tender, 1½ hours. Cook the rice in the last 30 minutes.
Uncover, skim off some of the fat if you like, and simmer 10 minutes more to thicken the sauce. Fish out the ginger and star anise.
Blanch the bok choy in boiling salted water for 1 to 2 minutes. Spoon the pork and sauce over rice and serve with a halved egg and the greens.

Tip: Chill the braise overnight and lift off the solid fat for a lighter dish; the flavor only improves. Pickled daikon or cucumber on the side cuts the richness.