Braised Pork, 'lu Rou Fan', Rice Recipe

boil eggs

Place eggs in a saucepan, cover with cold water by 1 inch, bring to a rolling boil over medium-high heat. Once boiling, lower heat and simmer 7 minutes for slightly jammy yolks. Immediately transfer eggs to an ice bath to stop cooking. Cool 5 minutes, then peel carefully.

make cure

In a heatproof bowl or jar combine 1 cup light soy sauce, 1 cup water, 2 tbsp sugar and 1 star anise. Stir until sugar dissolves and cool to room temperature.

cure eggs

Place peeled eggs into the cooled soy mixture ensuring they are fully submerged. Cover and refrigerate at least 6 hours or overnight for deeper color and flavor. Reserve the soy liquid for light seasoning of rice or reuse in another batch if desired.

Rinse 2 cups rice under cold water until the rinse runs mostly clear. Drain. Combine rinsed rice and 2.25 cups water in a rice cooker or heavy saucepan. Cook according to rice cooker instructions or bring to a boil, then reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest covered 10 minutes. Fluff with fork and stir in 1 tsp sesame oil; keep warm.

prepare pork

Cut the pork belly into 1/2-inch cubes or 1-inch strips. Pat dry with paper towels. Season lightly with a pinch of salt and 1/2 tsp white pepper.

render and brown

Heat 1 tbsp vegetable oil in a large wide skillet or Dutch oven over medium-high heat. Add pork belly pieces skin-side down first and render fat, 6–8 minutes, turning occasionally until well browned and the fat begins to render. Remove excess fat if the pan becomes excessively oily, leaving enough to sauté aromatics (about 1–2 tbsp).

sauté aromatics

Reduce heat to medium. Add sliced shallots and smashed garlic to the rendered pork fat and cook, stirring, until shallots are soft and lightly caramelized, about 4–5 minutes.

deglaze and build sauce

Add 2 tbsp rice wine to deglaze the pan, scraping up browned bits. Stir in 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp rock or brown sugar, 1 tsp five-spice powder and the star anise. Cook 1 minute to bloom the spices.

braise

Pour in 2 cups water or low-sodium chicken stock to nearly cover the pork. Bring to a gentle simmer, then lower heat to maintain a low simmer. Cover and braise for 60–75 minutes until pork is tender and fat is soft but not falling apart. Check once after 30–40 minutes and skim any foam or excessive oil. If liquid reduces too quickly, add up to 1/2 cup more water.

reduce to glaze

Uncover, increase heat to medium-high and reduce the braising liquid until it thickens into a glossy saucy glaze that coats the back of a spoon, about 8–12 minutes. Taste and adjust seasoning with remaining 1/2 tsp salt and remaining 1/2 tsp white pepper if needed.

final texture

If you prefer a finer, almost minced texture typical of Lu Rou Fan, transfer half the pork and some braising liquid to a cutting board and roughly chop, then return to the pot and stir to combine. Warm through for 2 minutes.

Divide warm rice among 4 bowls (about 1/2 cup cooked rice per serving before fluffing; adjust to preference). Spoon a generous portion of braised pork over each bowl of rice (about 1/4 lb cooked pork per serving). Halve the soy-cured eggs and place one half on each bowl.

Scatter about 2 tbsp fish floss over the pork and rice in each bowl (adjust to taste). Add 2–3 tbsp pickled mustard greens or quick pickles to each bowl if using. Sprinkle sliced scallions over the bowls and drizzle a few drops of sesame oil.

Serve immediately with additional soy-cured egg halves and extra braising sauce on the side for spooning. Provide toasted white pepper or chili oil if desired.