Lu Rou Fan 滷肉飯
500g of skin-on pork belly, cut into small dices (think of dicing thick-cut bacons)
3 cloves of garlic, chopped
40g Rock Sugar
1/4 cup good soy sauce (I used a mixture of liquid aminos and dark soy, you might want to adjust
the ratio depending on how dark your soy sauce is)
1/4 cup (45 grams) of Chinese rice wine
1 small stick of cinnamon
1 tsp of ground white pepper
1/4 tsp of five spice powder
1/2 cup of fried shallots (store-bought or homemade)
2 cups (710 grams) of water
5 large hard-boiled eggs, peeled
Pressure Cooker Method:
Dump everything except for the eggs into the pot and cook with pressure on for 30minutes. Release pressure and add hardboiled eggs, cook uncovered until the sauce thickens and reduced significantly. Season to taste.
Stove Top Method:
Heat non-stick pan and add pork belly (no oil needed, it’s fatty enough!) to cook for a few minutes until the fat is starting to render. Add garlic and cook until fragrant, then add soy sauce, rock sugar, cinnamon, rice wine, white pepper, fried shallots. Mix everything together and then finally add water and bring to a simmer. Cook for around 1 and 1/2 hour to 2 hours on medium-low heat until the sauce is thickened slightly and the pork is starting to get quite tender. Add hard-boiled egg and cook for 10-15 minutes further until the sauce is nicely gelatinous. You may need to add water during the cooking process if the liquid is reducing too fast.
Serve the Lu Rou over rice garnished with greens of your choice, and watch it disappear!
Adapted from Lady and Pups