Lu Rou Fan-Braised Pork Rice
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
1 hr
-
Total Time
1 hr 30 mins
-
Servings
4
-
Calories
1539 kcal
-
Course
Main Course
-
Cuisine
Chinese
Lu Rou Fan-Braised Pork Rice
Description
Lu Rou Fan-Braised Pork Rice centers on diced pork belly slowly simmered in a flavorful mixture of light and thick soy sauces, Shaoxing wine, garlic, rock sugar, dried shiitake mushrooms, and aromatic spices including star anise, bay leaf, and optional Sichuan peppercorns and cumin seeds. The fried shallots added near the end provide a crunchy texture contrast.
The cooking process involves frying shallots in hot oil until golden to develop a deep flavor, then browning the pork and combining it with the seasonings and soaking liquid from mushrooms. The mixture is simmered gently to tenderize the pork and develop a glossy, rich sauce that coats the meat. Hard-boiled eggs simmer with the pork absorb the savory-sweet braising liquid, gaining flavor and color.
The dish is served over steamed rice alongside vegetables like bok choy, making for a comfort food meal rich in umami and fragrant spice. Adjustments in soy sauce seasoning can be made after simmering to suit taste, as different brands vary in saltiness.
Ingredients
- 1000 g pork belly , either skin on or skin off
- 4 shallot peeled and sliced, medium size
- 1 cup of oil
- 6 dried shiitake mushroom , pre-hydrated
- 25 g rock sugar
- 4 tbsp. soy sauce light
- 3 tbsp. soy sauce also known as soy paste. (or 2 tablespoons dark soy sauce, thickened
- 4 tbsp. Shaoxing wine
- 4 egg unshelled, hard boiled
- 4-5 garlic sliced, cloves
- 1/4 tsp. white pepper powder
- 2 green onions
- 2-3 bok choy
Spices (or you can use 1 teaspoon Chinese five spice powder)
- 4 star anise
- 2 bay leaf
- 10 Sichuan peppercorn optional
- 1/8 tsp. cumin seeds , optional
- 1 lice sand ginger optional
Instructions
- Cut the pork belly into small diced (around 2-3 cm).
- Heat around 1 cup of oil in a wok or sauce pan, add sliced onion in to fry until they becomes golden brown. Control your fire especially in the final stage and stir continuously. Transfer out to cool down. After cooled, the fried onions will become quite crispy, you crack them in a plastic bag with a rolling pin or chop with a knife.
- Leave around 1 tablespoon of oil and then fry pork belly until slightly browned and they begin to release oil.
- Get a iron cast deep pot, transfer pork belly in, add shaoxing wine, soy sauce, thickened soy sauce, garlic slices, spices, white pepper, scallion, rock sugar, diced mushrooms and then strained mushroom soaking water. Then add stock or water until 2-3 cm higher than the pork belly. If you are using regular pot with more escaping steam, slightly add more water. Bring to boil and simmer for 15 minutes over slowest fire.
- Add fried shallots and hard boiled eggs. Cover the pot and simmer for around 30 minutes to 40 minutes over slowest fire. You may need another 20 to 30 minutes if using regular pot.
- Use high fire to slightly thicken the soup in the last stage. You can serve directly. But the best taste comes several hours later. When all the flavors are well combined several hours later, re-heat it and stir to prevent sticking. Then serve with steamed rice and blanched vegetables.
Notes
- Adjust soy sauce amounts after simmering according to taste, as saltiness varies by brand.
- Frying shallots until golden before adding to the stew adds a crunchy texture and depth of flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1539 kcal
% Daily Value*
| Calories | 1539kcal | 77% |
| Carbohydrates | 22g | 7% |
| Protein | 34g | 68% |
| Fat | 144g | 222% |
| Saturated Fat | 50g | 250% |
| Cholesterol | 366mg | 122% |
| Sodium | 1593mg | 66% |
| Potassium | 806mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 575IU | 12% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 94mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
