Lu Rou Fan (Braised Pork Rice)

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.