Lu Rou Fan / Taiwanese Braised Pork Fan
I can tell you that I'd enjoy eating braised pork rice EVERY. SINGLE. DAY. It's just so hearty, flavorful, and you're able to make a huge pot that lasts all week! It's also not a heavy taste that you'd easily get tired of. All around A+ Taiwanese recipe.
Ingredients
- 2 lbs Pork Belly
- 1 whole Red Onion
- 1/4 cup Soy Sauce
- 1/4 cup Dark Soy Sauce
- .5 tbsp Chinese Five-Spice Powder
- 1/4 cup Shaoxing Wine
- 2 tbsp Sugar
- 3 cup Water
- 10 pieces Shiitake Mushroom
- 5 cloves Garlic
- 4 Eggs (optional)
Instructions
- Add the shiitake mushrooms into water to rehydrate.
- Hand cut the pork belly into strips. You really want to hand cut it because that's the only way you'll get the perfect ration of fat, skin and meat!
- Dice the red onion and garlic, set aside. Remove the mushrooms and squeeze them to drain excess water. Dice the mushrooms and set aside with the onions and garlic.
- Heat up oil in a wok on high and sauté the onions. Once fragrant, add the garlic and mushrooms. Sauté until garlic is fragrant and mushrooms are softer. Set aside.
- Add the pork to the wok and sear for a couple minutes until slightly browned. Add the soy sauce, dark soy sauce, sugar, shaoxing wine, and water. Bring to a light boil.
- Once boiling, add back the garlic, onions and mushrooms. Add in the Chinese five spice powder.
- Cover and simmer for 1 hour (or more) stirring occasionally. Add water if it seems too dry.
- Now, you can add some peeled boiled eggs into the pot and let it simmer alongside the pork.
- To finish, uncover the pot lid and finish on high for 3-5 minutes. The pork should be fall apart tender and the sauce should be thick! Serve over steamed rice or veggies!