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)
- 1 kg Pork Belly skin on
- Bay leaves
- Sezhuan peppercorns
- Dried chillies
- Star Anise
- 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)
- Corn starch and water
- 4/6 Hard boiled eggs
- 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.
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.