Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭) my way

Recently in the cooking group I am in many mummies and daddies were cooking pork belly until I can’t stand it anymore. Got to eat Chinese/Asian for the Christmas month of December of British meals is getting too much. I don’t think I want to see another sausage or bacon strip for at least a month!

This is my take on Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭)

The most important different way in which I cook my Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭) is that I like to fry my pork belly skin first. This gives the skin an extra ummmph. The skin also absorb more taste from your stewing ingredients.

Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭)

5 from 1 vote

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Ingredients

1 kg Pork Belly skin on
Shallots
Garlic
Ginger
Bay leaves
Cloves
Sezhuan peppercorns
Cinnamon
Dried chillies
Star Anise

Seasoning

1 heap tbsp Rock Sugar
3 tbsp Caramel soy sauce
3 tbsp Light soy sauce
1 cup Shaoxing wine
2 cups Chicken stock
8 – 10 Mushrooms (soaked)

Thickening

Corn starch and water

Boiled Eggs

4/6 Hard boiled eggs

Instructions

Pan seared the skin side until a bit brown. Removed and then sliced into chunky pieces.
In the pan add the sugar and the cubed pork belly. Give a good toss until light brown. Then add in the shallots and ginger.
If there’s too much oil remove the oil. Add in your bay leaf, cloves, Sezhuan peppercorns, Cinnamon, Dried chillies and Star Anise.
Add the mushrooms and all the seasonings plus wine and water. Cover and let everything simmer on low heat for an hour.
Add in your boiled eggs and if you prefer your sauce a bit thicker then add in a mixture of corn starch and water blend.
Taste and season with salt, pepper and soy sauce. Taste. Taste. Taste.

Notes

TIP – I like to pan seared my pork skin before cooking. This gives the skin and extra nicer taste. the Q Q chewy taste.
TIP – I prefer to use chicken stock instead of water for my stewing but you can use water.
TIP – The amount of liquid you add in to the stew and the time depends on the cut size of your pork and also the heat.