Ingredients
- 2 lbs pork belly, cut into ¼" thick strips
- 3 slices of ginger
- 5 cloves of garlic, minced
- 3-5 star anise
- 1 teaspoon five spice powder
- ½ teaspoon white pepper
- ½ cup Michiu rice wine
- 4 tablespoon light soy sauce
- 1.5 tablespoon dark soy sauce
- 1 tablespoon rock sugar
- 1 cup fried shallots
- 2 cups water
- 5 hard boiled eggs, optional
Instructions
- Heat a medium sized pot over medium heat then add a tablespoon of oil.
- Add ginger and garlic and sauté just until the garlic begins to change color, about 30 seconds.
- Now into the pot goes the pork belly. Sauté for 5-10 minutes until it begins to brown.
- Add white pepper, five spice and star anise. Sauté until the spices become aromatic.
- Pour in the light soy sauce, dark soy sauce, rice wine and rock sugar. Stir until the pork is well coated and allow the liquids to deglaze the pot.
- Carefully scrape the side and bottom of the pot to release the lovely brown bits. Stir in fried shallots.
- Pour in enough water to fully submerge the pork. If you're including hard boiled eggs, add them in now.
- Cover and simmer over medium-low heat for 1.5-2 hours, stirring occasionally. The Lu Rou Fan is ready when the pork belly is tender.
- Remove the ginger slices and star anise. Serve over rice.
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