Lu Rou Fan (Taiwanese Braised Pork Rice) - EASY!

Heat 1 tablespoon of oil in a wok or heavy bottomed pot over medium high heat. Add the pork belly strips and fry until browned. Add the garlic and sugar to the pork and sauté until the sugar has melted.

Add soy sauce, dark soy sauce, Shaoxing wine, five spice powder, white pepper, shiitake mushrooms, fried shallots, and peeled hard boiled eggs if using. Add water until the meat is fully covered and bring to a boil.

Once the liquid comes to a boil, partially cover with the lid and turn the heat to medium low. Simmer for 1-1.5 hours or until the pork is fork tender and the braising liquid has thickened. If the braising liquid is still loose but the pork is tender, uncover the pot and turn the heat up to high and let the sauce further reduce, stirring occasionally to prevent burning (be careful towards the end because the sauce will scorch quickly once reduced)

Serve with freshly steamed rice, egg, and garnish with cilantro. Enjoy!