Lunch · 75 min · chinese

Lu Rou Fan

A Chinese lunch built around pork belly and shallots — on the table in 75 minutes.

Ingredients

• 1.5 lb Pork belly
• 6 Shallots
• 4 Hard-boiled eggs
• 0.25 cup Light soy sauce
• 2 tbsp Dark soy sauce
• 2 tbsp Rock sugar
• 0.5 tsp Five-spice powder
• 2 Star anise
• 3 cups Jasmine rice

Steps

1. Dice the pork belly small — lu rou fan is a minced dish, not a sliced one. Render it in its own fat until golden at the edges.
2. Fry the thinly sliced shallots separately until deep golden and crisp; set half aside for topping.
3. Return the pork to the pot with the soy sauces, rock sugar, five-spice, star anise, and water to cover. Braise 45 minutes until the sauce is rich and the pork is melting.
4. Add the peeled eggs for the last 15 minutes so they drink in the sauce.
5. Serve ladled over hot rice with the crispy shallots on top. The sauce should gloss every grain — this is a sauce delivery system that happens to contain pork.

Build my plan — free

← All recipes