Lu Rou Fan
- 2 tbsp of light soy sauce
- 1 tbsp of Shao Xing wine
- 500 g of pork belly
- 2 shallots
- 1/2 cup of vegetable oil
- 1/3 cup of Shao Xing wine
- 2 tbsp of soy sauce
- 1/3 cup of fried shallot
- 3 slices of ginger
- 2 pieces of star anise
- 50 grams of rock sugar
- 3 cloves of garlic
- 1 tsp of dark soy sauce
- 1 tsp of five spice
- 1 and a half liters of water (if your pot/wok is air-tight, use less water)
- 1 Egg
- Bok choy
FOR MARINATING THE PORK BELLY:
FOR MAKING THE FRIED SHALLOTS:
FOR BRAISING THE PORK BELLY:
ADD WHEN SERVING:
MARINATE THE PORK BELLY:
Cut the pork belly into strips. Then cut it into small size. It is about half inch thick.Mix it with 2 tbsp of soy sauce, and 1 tbsp of Shao xing wine. Set it aside for at least 30 minutes.
FRY THE SHALLOTS:
Cut the shallots into thin strips。
- Add 1/2 cup of oil to a small sauce pot, fry the shallots on low heat. It will take about 5-8 minutes to get it golden brown.
- Strain it And you got your fried shallots.
BRAISE THE PORK BELLY:
Heat up your wok. Add in your pork belly without oil. Stir fry it on medium heat.
- Once you see it is getting a little burned on the bottom, then add the Shao xing wine, soy sauce, rock sugar, ginger, garlic, star anise and a pinch of five spice. Keep stirring it until the sugar melts.
- Pour in 1 and half liter of water.
- Add in the fried shallot we made before and add a tsp of dark soy sauce for color.
- Bring it to a boil. `
- Turn the heat to low, let it stew for 1 -2 hours, depends on how tender you want.
- After 1 and half hours the sauce still pretty thin. And there is a lot of fat floating on the top. Skim out the fat so your pork won’t be too oily.
- Now you gonna turn the heat to high, start reducing the sauce. It will just take about few minutes. You will see a lot of bubbles and the sauce is getting thick.
- When the sauce is almost gone, you can turn off the heat.
This is perfect to serve with rice. Serve it with some vegetables and an egg for a nicely balanced meal!