Lu Rou Fan (Taiwanese Braised Pork Rice Bowl

• Gluten free

• Meat

  • 1/2 cut into pieces 1 lb skin-on pork belly, skin-on

• Produce

  • 3 Bay leaves
  • 2 slices Ginger, fresh
  • 1 Onion or a couple of shallots, small
  • 8 Shiitake mushrooms, cut into 1/2” pieces
  • 2 pieces Tangerine peel, dried

• Refrigerated

  • 4 Hardboiled eggs

• Condiments

  • 3 tbsp Soy sauce, light
  • 2 tbsp Soy sauce, dark

• Baking & Spices

  • 1 Cinnamon stick
  • 6 Cloves
  • 1/2 oz Rock sugar
  • 2 tsp Sichuan peppercorns
  • 3 Star anise

• Oils & Vinegars

  • 2 tsp Oil

• Beer, Wine & Liquor

  • 1/4 cup Shaoxing wine

• Liquids

  • 2 cups Water

Found on thewoksoflife.com

Description

Ingredients

• 1 lb skin-on pork belly, cut into ½” pieces
• 2 teaspoons oil
• ½ oz. rock sugar (or about 2½ teaspoons granulated sugar)
• 1 small onion or a couple of shallots, finely chopped
• 8 shiitake mushrooms, cut into ½” pieces
• ¼ cup shaoxing wine
• 3 tablespoons light soy sauce
• 2 tablespoons dark soy sauce
• 2 cups water
• 4 hardboiled eggs, peeled (optional)
• 3 star anise
• 1 cinnamon stick
• 6 cloves
• 3 bay leaves
• 2 teaspoons Sichuan peppercorns
• 2 pieces dried tangerine peel
• 2 slices fresh ginger

Directions

• Bring a medium pot of water to a boil, and blanch the chopped pork belly for 2 minutes. Drain and set aside.
• Heat the oil in a wok over low heat, and add the sugar. Cook the sugar until it starts to melt and then add the onions. Turn up the heat to medium high and stir-fry the onions for a minute. Add the mushrooms and stir-fry for another couple minutes.
• Add the blanched pork, shaoxing wine, light soy sauce, dark soy sauce and water. Stir and bring the mixture to a boil. Once boiling, add the spices (which should be tied in cheese cloth), along with the peeled hardboiled eggs and turn the heat to the lowest setting. Simmer for 1½ hours, stirring occasionally to prevent sticking.
• At this point the meat should be fall-apart tender. To finish the dish, remove the spice packet and turn up the heat to medium high to thicken the sauce, stirring occasionally. This process should take about 5-minutes. The sauce should be thick enough to coat a spoon, but there should still be plenty of it left. Serve over steamed white rice.