Name: Taiwanese Braised Pork Rice (Lou Fan)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Taiwanese
Ingredients: 1 pound pork belly ((skin-on)); 1/2 purple onion or yellow onion (finely chopped); 25 grams rock sugar (granulated); 1 teaspoon salt; 4 garlic cloves (peeled); 2 star anise; 2 bay leaves; 3 inch ginger (sliced in half); 1 cinnamon stick; 1/4 cup shaoxing cooking wine** (see sub in notes); 1 tablespoon dark soy sauce; 3 tablespoon low sodium soy sauce; 3 cup water (hot water preferred); 1 teaspoon Chinese 5 spice powder; 3-4 cups hot cooked white rice; soft boiled eggs (optional); steamed greens (brocolli or bok choy) (optional)

1

Chop up pork belly in 1 inch small pieces.

2

Prepare your aromatics. Chop your onion and peel your garlic. Set aside star anise, bay leaves, sliced ginger, and cinnamon (You can place them in a spice bag if you have one!).

3

Heat pot on medium-high heat. Fry pork belly for 10 minutes.

4

Next, add your rock sugar, onion, garlic, star anise, bay leaves, sliced ginger, cinnamon in the pork belly and fry for 5-10 minutes (on medium heat). Continue stirring.

5

Add salt, shaoxing cooking wine**, dark soy sauce, low sodium soy sauce, boiling water and 5 spice powder. Make sure you scrape the bottom to get all the good bits.

6

Turn heat to high for 10 minutes uncovered. Then, turn heat to low for 35-45 minutes covered.

7

Skim oil and take out star anise, bay leaves, sliced ginger and cinnamon stick. Add in your boiled eggs now(optional).

8

Serve braised pork belly over rice and greens like bok choy!