Lu rou fan, braised pork belly over rice
Souped Up Recipes · ♥ 17.7K likes · 1.2M views · 5 min video
Read about pork belly in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 500 g pork belly
- 2 whole shallots
- ⅓ cup Shaoxing wine
- 2 tbsp soy sauce
- 50 g rock sugar
- 3 slices ginger
- 3 cloves garlic
- 2 pieces star anise
- ⅓ cup fried shallots
Cut the pork belly into strips, then into pieces a little thicker than half an inch.
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- ½ cup oil
Cut the shallots into thin strips and loosen them. Fry in half a cup of oil in a small sauce pot on low heat until golden brown, 5 to 8 minutes; strain.
Heat the wok and stir fry the pork belly without oil on medium heat until it catches a little on the bottom.
Add the Shaoxing wine, soy sauce, rock sugar, ginger, garlic, star anise and a pinch of five spice; stir until the sugar melts.
Seasoning and stewing
- five spice
- 1½ L water
Pour in 1.5 L of water, add the fried shallots and a teaspoon of dark soy sauce.
- 1 tsp dark soy sauce
Bring to a boil, turn to low and stew one to two hours, depending on how tender it should be.
Skim off the fat floating on top so the pork is not too oily.