Lu Rou Fan (滷肉飯) – Braised Pork over Rice

Preparation:

1. Heat the vegetable oil in a large pot over medium heat. Add the shallots, garlic and ginger and fry until soft and fragrant.

Brown the meat:

1. Turn up the heat and add the pork belly cubes. Fry the meat until it is brown on all sides.

Add the spices:

1. Add the star anise and the cinnamon stick. Stir so the aromas can open up.

Deglaze with soy sauce and rice wine:

1. Add the light and dark soy sauce and the rice wine. Let the liquid boil briefly so the alcohol evaporates.

Braise:

1. Add the sugar and the water (or broth). Stir to combine everything. Reduce the heat, cover the pot and braise the meat slowly for 1.5 to 2 hours, until tender. Check the liquid level now and then while it braises and add more water if needed.

Add the eggs:

1. If you like, add the peeled eggs to the pot about 30 minutes before the end of cooking and let them steep in the braising liquid.

Serve:

1. Divide the rice among four bowls, ladle the meat and sauce over it and sprinkle with scallions.