Lu Rou Fan (Braised Pork Rice)
Jump to recipeIngredients
- 1.5 pounds (680 grams) pork belly, skin on, cut into 3/4-inch cubes
- 3 tablespoons vegetable oil
- 3 tablespoons rock sugar (20 grams)
- 1/2 cup soy sauce (120 milliliters)
- 1/4 cup dark soy sauce (60 milliliters)
- 2 tablespoons Shaoxing wine or dry sherry (30 milliliters)
- 4 star anise pods
- 1 cinnamon stick, 2-inch piece
- 4 dried shiitake mushrooms
- 6 shallots, peeled and halved
- 4 cloves garlic, smashed
- 1 tablespoon ginger, sliced
- 2 cups chicken or pork stock (480 milliliters)
- 2 bay leaves
- 1 teaspoon Sichuan peppercorns
- 3 cups steamed white rice, cooked fresh
Instructions
- 1
Blanch the pork belly cubes in boiling water for 5 minutes, then drain and rinse under cold water to remove impurities. Pat dry with paper towels.
- 2
Heat 3 tablespoons of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches if needed, sear the pork cubes on all sides until golden brown, about 8-10 minutes total. Remove and set aside.
- 3
Add rock sugar to the same pot and allow it to melt and caramelize over medium heat, stirring occasionally, until it turns amber brown, about 3-4 minutes. Be careful not to burn it.
- 4
Return all pork to the pot and stir to coat with the caramel. Add the Shaoxing wine and deglaze the pot, scraping up browned bits for about 1 minute.
- 5
Add soy sauce, dark soy sauce, garlic, ginger, star anise, cinnamon stick, Sichuan peppercorns, bay leaves, and dried shiitake mushrooms. Stir well and bring to a gentle boil. Add stock until the pork is just covered.
- 6
Reduce heat to low, cover the pot with a lid, and braise for 1.5 to 2 hours, stirring occasionally. Add the shallots in the last 30 minutes of cooking. The pork should be very tender and the sauce should reduce and thicken.
- 7
When the pork is fork-tender and the sauce has reduced to coat the meat richly (it should be glossy but not soupy), taste and adjust seasoning with additional soy sauce if needed.
- 8
Remove from heat and let rest for 5 minutes. Spoon the pork and sauce generously over warm steamed rice, making sure each serving includes some of the braising liquid and a few pieces of shallot.