Entree: China – Taiwanese Chinese – 滷肉飯 ➤ lǔ ròu fàn (Soy-braised minced pork served over steamed rice)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 15 min

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) pork belly, skin removed and finely diced or coarsely ground
- 2 tbsp (30 ml) neutral oil (vegetable or canola)
- 6 small shallots, thinly sliced, approx. 6 oz (170 g)
- 3 cloves garlic, minced, approx. 9 g
- 2 tbsp (30 ml) Shaoxing wine
- 1/3 cup (80 ml) light soy sauce
- 2 tbsp (30 ml) dark soy sauce
- 1 cup (240 ml) water or low-sodium chicken stock
- 1 tbsp (15 g) rock sugar or 1 tbsp (12 g) light brown sugar
- 1 star anise
- 1 small cinnamon stick
- 1/2 tsp (1 g) five-spice powder
- 4 large eggs, hard-boiled and peeled, approx. 50 g each
- 2 tsp (10 ml) sesame oil
- 1/2 tsp (2 g) white pepper
- 2 cups (400 g) uncooked short-grain rice, rinsed (yields about 4 cups cooked)
- 2 scallions, thinly sliced for garnish
- Pickled greens or lightly steamed greens for serving (optional)

Instructions

1. Cook the rice according to package instructions or in a rice cooker with the rinsed short-grain rice and appropriate water for 2 cups (400 g) rice; keep warm.
2. In a heavy skillet or wok, heat neutral oil over medium. Add sliced shallots and fry gently until deep golden and crisp, stirring frequently to avoid burning, about 8–10 minutes. Remove half the shallots and drain on paper towel for garnish.
3. To the pan with remaining shallot oil, add diced pork belly and cook over medium-high heat until the fat renders and pork begins to brown, about 6–8 minutes. Break up any large pieces so texture becomes fine and saucy.
4. Add minced garlic and stir 30 seconds until fragrant. Pour in Shaoxing wine to deglaze and cook off the alcohol, about 1 minute.
5. Stir in light soy sauce, dark soy sauce, water or stock, rock sugar, star anise, cinnamon stick, and five-spice. Bring to a simmer, then reduce heat to low and cook gently, partially covered, for 30–40 minutes until pork is very tender and sauce is glossy and reduced. Stir occasionally and smash larger pieces to create a saucy, minced texture.
6. Meanwhile, place peeled hard-boiled eggs in the braising liquid for the final 15 minutes to absorb color and flavor.
7. Remove star anise and cinnamon stick. Stir in sesame oil and white pepper, and adjust seasoning with a dash more soy or a pinch of sugar if needed.
8. To serve, divide steamed rice among 4 bowls, spoon a generous ladle of braised pork and sauce over the rice, add one braised egg halved each, and top with reserved crisp shallots and sliced scallions. Serve with pickled or steamed greens on the side if desired.