Lu Rou Fan
Lu Rou Fan
Ingredients
- 500 g pork belly
- 6-8 shallots
- 4-5 cloves garlic
- 15 g rock sugar
- 2 pcs star anise
- 1 pc cinnamon stick
- 6-8 pcs dried shiitake mushrooms, soaked
- 4 pcs hard-boiled eggs
- 80 ml soy sauce
- 10 ml dark soy sauce
- 20 ml rice wine
- 300 ml water
- 1 teaspoon white pepper
- 1 teaspoon five-spice powder
- as needed spring onions, for garnish, optional
- as needed oil, for cooking
Instructions
- 1
Prepare the ingredients: Cut the pork belly into small strips. Slice the shallots. Mince the garlic. Slice the soaked shiitake mushrooms.
⏱️ 15 min
- 2
Heat some oil in a pot over medium heat.
⏱️ 1 min
- 3
Add the pork belly to the pot and cook until it turns golden brown, stirring occasionally.
⏱️ 8 min
- 4
Add the sliced shallots to the pot and cook until they are fragrant and golden brown, stirring frequently.
⏱️ 5 min
- 5
Add the minced garlic and cook for another minute until fragrant.
⏱️ 1 min
- 6
Add the sliced mushrooms to the pot and stir to combine with the other ingredients.
⏱️ 2 min
- 7
Add the rock sugar, star anise, and cinnamon stick to the pot. Stir to combine.
⏱️ 1 min
- 8
Pour in the soy sauce, dark soy sauce, rice wine, and water. Stir well to combine all the liquids and solids.
⏱️ 2 min
- 9
Add the hard-boiled eggs to the pot.
⏱️ 1 min
- 10
Season with white pepper and five-spice powder. Stir to combine all the seasonings.
⏱️ 1 min
- 11
Bring the mixture to a boil.
⏱️ 3 min
- 12
Reduce the heat to low, cover the pot, and simmer for 40-50 minutes, or until the pork is tender and the sauce has thickened to your desired consistency.
⏱️ 45 min
- 13
Serve the braised pork over hot steamed rice. Garnish with chopped spring onions, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lu Rou Fan
- 500 g pork belly
- 6-8 shallots
- 4-5 cloves garlic
- 15 g rock sugar
- 2 pcs star anise
- 1 pc cinnamon stick
- 6-8 pcs dried shiitake mushrooms, soaked
- 4 pcs hard-boiled eggs
- 80 ml soy sauce
- 10 ml dark soy sauce
- 20 ml rice wine
- 300 ml water
- 1 teaspoon white pepper
- 1 teaspoon five-spice powder
- as needed spring onions, for garnish, optional
- as needed oil, for cooking
Instructions
- 1
Prepare the ingredients: Cut the pork belly into small strips. Slice the shallots. Mince the garlic. Slice the soaked shiitake mushrooms.
⏱️ 15 min - 2
Heat some oil in a pot over medium heat.
⏱️ 1 min - 3
Add the pork belly to the pot and cook until it turns golden brown, stirring occasionally.
⏱️ 8 min - 4
Add the sliced shallots to the pot and cook until they are fragrant and golden brown, stirring frequently.
⏱️ 5 min - 5
Add the minced garlic and cook for another minute until fragrant.
⏱️ 1 min - 6
Add the sliced mushrooms to the pot and stir to combine with the other ingredients.
⏱️ 2 min - 7
Add the rock sugar, star anise, and cinnamon stick to the pot. Stir to combine.
⏱️ 1 min - 8
Pour in the soy sauce, dark soy sauce, rice wine, and water. Stir well to combine all the liquids and solids.
⏱️ 2 min - 9
Add the hard-boiled eggs to the pot.
⏱️ 1 min - 10
Season with white pepper and five-spice powder. Stir to combine all the seasonings.
⏱️ 1 min - 11
Bring the mixture to a boil.
⏱️ 3 min - 12
Reduce the heat to low, cover the pot, and simmer for 40-50 minutes, or until the pork is tender and the sauce has thickened to your desired consistency.
⏱️ 45 min - 13
Serve the braised pork over hot steamed rice. Garnish with chopped spring onions, if desired.
⏱️ 1 min