Lu Rou Fan (Braised Pork Rice)

Tender pork belly melts into silky perfection over jasmine rice, glazed in a rich soy-and-spice sauce that fills your kitchen with intoxicating warmth. Caramelized edges meet delicate flesh, while star anise and cinnamon whisper depth beneath the savory-sweet balance. Make this comfort classic when you want restaurant-quality results without leaving home.

Ingredients

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

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.

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.

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.

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.

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.

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.

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.

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.