In recent months, I have been finding ways to cook one-bowl dishes that are not just flavourful but also nutritional for my family. These are especially convenient on Mondays when the market is closed and Tuesdays when I am going for my bible study.
This Lu Rou Fan is one of my latest findings. The best cut of pork to cook this dish is pork belly as it has the layers of fats and lean meat and can be cut into small pieces. The skin is highly recommended for this as it contains rich collagen. The meat is braised over low heat for a long enough period to create a savoury braised meat sauce that is bursting with flavour and melts in the mouth. Oh, don’t forget to add in the eggs into the braising sauce. We love them, but if you are not a fan, you can omit them. You can also add some blanched bak choy or green leafy vegetables of your liking to the rice bowl to make it a wholesome meal for the family.
I am so glad that I cooked this as it tasted even better than my usual Teochew Braised Pork with just the addition of some extra spices. It is definitely a must do again dish. Writing this recipe is already making me hungry!
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Serves 4 persons
Ingredients
500g skin-on pork belly, cut into small pieces of 2 to 3 cm
2 teaspoons oil
15g rock sugar
6 cloves, lightly smashed
8 shallots, roughly chopped
10 dried shiitake mushrooms, soaked till soft and cut into small pieces
60ml Shaoxing wine
3 tablespoons light soy sauce
2 tablespoons dark soy sauce
Water, enough to almost cover the meat
6 to 8 hardboiled eggs, peeled
Some green leafy vegetables, blanched
For the spices (place them in a spice bag)
3 star anise
1 cinnamon stick
3 bay leaves
2 teaspoons Sichuan peppercorns
2 pieces dried tangerine peel
2 slices fresh ginger
Method:
- Bring a small pot of water to a boil.
- Blanch the chopped pork belly for 2 minutes. Drain and set aside.
- Heat the oil in a wok over low heat.
- Add the sugar and cook the sugar for a couple of minutes.
- Turn up the heat to medium-high, then stir-fry the onions and garlic for a minute.
- Add the mushrooms and stir-fry for another 2 minutes.
- Add the blanched pork, Shaoxing wine, light soy sauce, and dark soy sauce. Mix well.
- Add in the bag of spices, eggs, and water. Then bring it to a boil.
- Reduce the heat and let it simmer for 1½ to 2 hours.
- Then remove the bag of spices and turn up the heat to thicken the sauce. Stir occasionally.
- When all the flavours are well combined several hours later, re-heat it and stir to prevent sticking. Then serve with steamed rice and the blanched vegetables.
