Taiwanese Braised Pork Rice (Lu Rou Fan)

Taiwan's ultimate comfort food. Slow-braised pork belly in soy, rice wine and warm spices, spooned generously over steamed rice. It's sold from carts at 7am and eaten at midnight and nobody thinks that's strange — because it's that good.

Servings: 4

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Ingredients

• 600 grams pork belly, cut into small cubes
• 4 shallots, thinly sliced
• 4 garlic cloves, minced
• 3 tablespoons soy sauce
• 2 tablespoons dark soy sauce
• 3 tablespoons Shaoxing rice wine
• 1 tablespoons sugar
• 1 teaspoons five-spice powder
• 2 star anise
• 250 milliliters water
• 1 tablespoons neutral oil
• 4 portions steamed white rice
• 2 soft boiled eggs, halved (optional)
• 1 spring onions, finely sliced, to serve

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Steps

1. Crisp the shallots: Heat 1 tablespoons neutral oil in a heavy pot or Dutch oven over medium heat. Add 4 shallots, thinly sliced and cook slowly, stirring often, until deep golden and crispy — about 12 minutes. Don't rush this. Those shallots are doing the heavy lifting.
2. Brown the pork: Add 600 grams pork belly, cut into small cubes to the pot and turn the heat up to medium-high. Cook until the pork is lightly browned on most sides, about 6 minutes. Add 4 garlic cloves, minced and stir for another minute until fragrant.
3. Build the braise: Add 3 tablespoons soy sauce, 2 tablespoons dark soy sauce, 3 tablespoons Shaoxing rice wine, 1 tablespoons sugar, 1 teaspoons five-spice powder, and 2 star anise. Stir everything together so the pork is well coated. Pour in 250 milliliters water — just enough to barely cover the meat.
4. Low and slow: Bring to a gentle boil, then reduce heat to low, cover, and braise for 45 minutes. Check occasionally and add a splash of water if it looks dry. The sauce should turn thick, glossy and deeply brown.
5. Serve it right: Spoon the pork and all that braising sauce generously over 4 portions steamed white rice. Add 2 soft boiled eggs, halved (optional) alongside if using, scatter 1 spring onions, finely sliced, to serve over the top, and serve immediately. The ratio of pork to rice should be aggressively generous — this is not a garnish situation.

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Notes

On substitutions: No Shaoxing wine? Dry sherry works. Dark soy sauce is worth tracking down — it's what gives that mahogany gloss. Regular soy alone will still taste great but the color won't be the same. The leftover situation: This gets better on day two and arguably day three. Make a big batch and thank yourself later. A note on pork belly: Yes, it needs to be fatty. That's the point. The fat breaks down during braising and becomes the sauce. Lean pork will give you a completely different and significantly sadder dish.