Lu Rou Fan

Ingredients

• 350 g Pork Belly
• 3 pcs Shallots
• 3 tbsp Peanut Oil
• 6 pcs Garlic
• 20 g Ginger
• 4 tbsp Soy Sauce
• 2 tbsp Shaoxing Rice Wine
• 1.5 tbsp Rock Sugar
• 0.5 tsp Five Spice Powder
• 1 pcs Star Anise
• 0.75 tsp White Pepper
• 540 ml Water
• 180 g Short Grain Rice
• 2 pcs Eggs
• 60 g Pickled Mustard Greens
• 2 pcs Scallions

Method

1. Thinly slice {shallots}, {garlic}, {ginger}, and {scallions} so they cook evenly and melt into the braise.
2. Rinse {short_grain_rice} in cool water until the water runs mostly clear, then drain well for distinct tender grains.
3. Heat a wok over medium heat and add {peanut_oil}. Fry {shallots} with a small pinch of {white_pepper}, stirring often for deep mahogany color, until crisp and sweet-smelling, then scoop out and reserve the shallots while keeping the oil in the wok.
4. Combine {short_grain_rice} and {water} in a small pot, bring to a boil over medium-high heat, then cover and steam over low heat until tender and fluffy.
5. Pat {pork_belly} dry so it sears instead of steams. Set the wok over medium-high heat, add {pork_belly} in a single layer, season lightly with {white_pepper}, and cook until the fat renders and the edges turn golden.
6. Lower to medium heat. Add {garlic}, {ginger}, and most of the fried {shallots} to the wok and sauté until fragrant. Stir in {five_spice_powder} and {star_anise} to bloom, then add {soy_sauce}, {shaoxing_rice_wine}, and {rock_sugar}. Reduce briefly until glossy before adding {water}; scrape up the fond for a deeper braise.
7. Bring the braise to the barest simmer over low heat, cover partially, and cook until {pork_belly} is tender and the sauce turns spoon-coating and glossy. Taste and adjust with {soy_sauce} and a pinch of {white_pepper} for layered seasoning.
8. Lower {eggs} into gently boiling water and cook until the yolks are just set, then cool slightly and peel for serving.
9. Finely chop {pickled_mustard_greens} for a sharp, crunchy finish that cuts the richness of the pork.
10. Turn off the heat and let the covered {short_grain_rice} stand so the steam settles and the grains finish evenly.
11. Spoon {short_grain_rice} into warm bowls, ladle over the glossy {pork_belly} and sauce, add {pickled_mustard_greens} and the reserved fried {shallots}, halve and tuck in {eggs} if using, then finish with {scallions} for freshness and crunch.