Authentic Lu Rou Fan Taiwanese Braised Pork Rice

Instructions

1. 1

   Blanch the pork belly strips in boiling water for 2 minutes, then drain and rinse with cold water to remove impurities.

2. 2

   In a heavy-bottomed pot or wok, sear the pork strips over medium-high heat until the fat begins to render and the meat turns slightly golden.

3. 3

   Add the rock sugar to the pot and stir until it melts and begins to caramelize onto the pork.

4. 4

   Stir in the fried shallots, five-spice powder, and star anise, sautéing for 1 minute until fragrant.

5. 5

   Pour in the light soy sauce, dark soy sauce, and Shaoxing wine, stirring well to coat the meat evenly.

6. 6

   Add the water or stock and bring the mixture to a boil, then reduce heat to low and cover with a lid.

7. 7

   Add the hard-boiled eggs into the liquid and simmer gently for 60 to 90 minutes until the pork is melt-in-your-mouth tender and the sauce has thickened.

8. 8

   Serve a generous ladle of the pork and sauce over a bowl of hot steamed rice, accompanied by one braised egg.