Lu Rou Fan

Ingredients

• 2 cups medium-grain white rice – rinsed
• 6 egg – large
• 2 pounds pork belly – skin-on, cut into 0.5-inch dice
• 2 tbsp pork lard
• 6 shallot – thinly sliced
• 6 cloves garlic – minced
• 2 tbsp rock sugar
• 0.33 cup light soy sauce
• 3 tbsp soy paste (Taiwanese thick soy sauce)
• 0.5 cup Shaoxing wine
• 0.5 tsp five-spice powder
• 2 pods star anise
• 3 cups water
• 0.25 tsp white pepper
• scallion – thinly sliced (for serving)

Instructions

1. Rinse the rice in several changes of cold water until it runs mostly clear, drain well, and cook by your preferred method until tender; keep warm.
2. Hard-boil the eggs by your preferred method, then cool under running water and peel; set aside.
3. Heat the pork lard in a heavy pot over medium heat until melted, 1–2 minutes. Add the sliced shallots and cook, stirring, until deep golden and crisp-edged, 8–10 minutes.
4. Add the diced pork belly to the pot and cook, stirring occasionally, until lightly browned and some fat renders, 6–8 minutes.
5. Sprinkle in the rock sugar and cook, stirring, until it melts and turns amber, 1–2 minutes.
6. Stir in the minced garlic and cook until fragrant, about 30 seconds. Pour in the Shaoxing wine and simmer 1 minute, scraping up any browned bits.
7. Add the light soy sauce, soy paste, five-spice powder, star anise, and water. Bring to a simmer, then reduce heat to low so the liquid gently bubbles.
8. Slip the peeled eggs into the braise, partially cover, and simmer 45–60 minutes, stirring occasionally, until the pork is tender and the sauce is glossy and slightly syrupy; uncover in the last 10–15 minutes if you need to reduce further.
9. Remove and discard the star anise. Stir in the white pepper and taste, adjusting soy sauce if needed.
10. Fluff the cooked rice and divide among bowls. Spoon the pork and sauce over the rice, halving the eggs and placing one half or one whole egg per bowl.
11. Garnish with sliced scallions and serve hot.