Taiwanese Braised Pork Rice (Lu Rou Fan)

Ingredients

• 1.5 lb pork belly, cut into strips
• 1 cup fried shallots (homemade or store-bought)
• 3 cloves garlic, minced
• 3 tbsp light soy sauce
• 3 tbsp dark soy sauce
• 2 tbsp cooking wine
• 2 tbsp oyster sauce
• 1 tbsp sugar
• 1 tsp five spice powder
• 1 tsp white pepper
• 600cc (about 2.5 cups) water
• 6 hard boiled eggs (optional)

Directions

• Cut the pork belly into 1-inch strips and mince the garlic.
• In a large pot, cook the pork belly over medium-high heat until browned.
• Add the minced garlic and cook for 1 minute.
• Add the light soy sauce, dark soy sauce, cooking wine, oyster sauce, sugar, five spice powder, and white pepper. Cook until the sauce is well incorporated.
• Add about 600cc of water and bring to a boil.
• Add the hard boiled eggs and fried shallots. Bring back to a boil, then reduce to a gentle simmer.
• Cover and simmer for about 1 to 1.5 hours, until the meat is very tender (check at the 1-hour mark; keep braising on low for more tenderness).
• Remove the lid and simmer for another 10 minutes until the sauce thickens.
• Serve over steamed rice and enjoy.

Recipe from onehappybite.com, shared by Christian Ou on Instagram.