Lu Rou Fan

Shopping list

• 600 g pork belly — skin on, cut into 2cm cubes

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• 6 piece shallots — thinly sliced

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• 4 clove garlic cloves — minced

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• 20 g fresh ginger — sliced

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• 6 piece dried shiitake mushrooms — rehydrated and sliced

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• 60 ml dark soy sauce

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• 60 ml light soy sauce

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• 3 tbsp Shaoxing rice wine

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• 2 tbsp brown sugar

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• 1 tsp five-spice powder

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• 2 piece star anise

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• 400 ml water

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• 2 tbsp vegetable oil

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• 4 piece hard-boiled eggs — peeled, optional

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• 600 g steamed jasmine rice — cooked weight

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Step by step

1. 1

   Heat the oil in a large heavy-based pot or casserole over medium heat. Add the sliced shallots and fry gently for 8– 10 minutes, stirring often, until deeply caramelised and crispy. Remove half and set aside for garnish.

2. 2

   Add the garlic and ginger to the pot and fry for 1 minute until fragrant.

3. 3

   Increase the heat to medium-high. Add the pork belly cubes and stir-fry for 5– 6 minutes until lightly browned on all sides.

4. 4

   Add the sliced shiitake mushrooms and stir for 1 minute.

5. 5

   Pour in the dark soy sauce, light soy sauce, Shaoxing wine, and sprinkle in the brown sugar and five-spice powder. Stir well.

6. 6

   Add the star anise and water. Bring to a boil, then reduce the heat to low.

7. 7

   Cover and simmer gently for 1 hour, stirring occasionally. The pork should become very tender.

8. 8

   If using hard-boiled eggs, add them to the pot after 45 minutes so they absorb the braising liquid.

9. 9

   After 1 hour, remove the lid. Simmer uncovered for a further 15– 20 minutes until the sauce has thickened to a glossy, coating consistency.

10. 10

    Serve the braised pork over bowls of steamed rice, spooning over plenty of sauce. Garnish with the reserved crispy shallots. Add a halved braised egg to each bowl if using.