Lu Rou Fan

Method

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1. Fry the sliced shallots in the oil over medium-low heat for 12 to 15 minutes, stirring, until deep golden and crisp. Lift them out onto paper and keep 4 tablespoons of the oil.

   Mark done Start 12 min timer

2. Dice the pork belly by hand into 1 cm cubes. It is worth the ten minutes.

   Mark done

3. Heat 2 tablespoons of the shallot oil in a heavy pot and fry the pork over high heat for 8 minutes until browned and some fat has rendered.

   Mark done Start 8 min timer

4. Add the garlic for 30 seconds, then the Shaoxing wine, letting it bubble away.

   Mark done Start 30 sec timer

5. Add both soy sauces, the rock sugar, five spice, white pepper, star anise and water.

   Mark done

6. Stir in three-quarters of the fried shallots.

   Mark done

7. Simmer, half covered, on very low heat for 75 to 90 minutes, until the pork is completely soft and the sauce has reduced to a glossy, sticky consistency that coats the back of a spoon.

   Mark done Start 75 min timer

8. Add the boiled eggs for the last 20 minutes so they take on colour.

   Mark done

9. Taste and adjust with a little more sugar or soy.

   Mark done

10. Spoon generously over hot rice with half an egg each, the remaining fried shallots and some greens.

    Mark done

Chef’s Tips

• Dice by hand. Minced pork gives you a completely different, lesser dish.
• Make the fried shallots yourself and cook in their oil.
• Ninety minutes on low. The sauce should be glossy, not watery.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Steamed rice and a soy egg
• Blanched greens with garlic
• A cold Taiwan beer

Storage & Reheating

Refrigerate up to 4 days, better on day two, and freeze 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.