Taiwanese Lu Rou Fan is a super yummy, super popular rice and pork belly dish in Asia, originating from Taiwan. Here, Chef Gong introduces a recipe and set of gluten-free ingredients that takes an ordinary Lu Rou Fan and makes it more nutrient-dense and more gut-friendly.
Ingredients
- Pork belly -chopped on 1” cube. 4 lbs
- Chinese 5-spices 1 tsp
- Garlic -5 cloves
- Ginger -10 slices, 5 slices to pre-boiling and cleaning the pork in cold water
- Cinnamon stick -1
- Star anise -5
- Bay leaves -5
- Dried chilli – 3-5 seeds removed
- Spring onions -2 bunches
- Sichuan peppercorns -1 tsp – optional
- Light soy sauce -5 tsp
- Dark soy sauce -5 tsp
- Salt
- Sugar -2 tsp
- Shao-xing wine -2 tsp, 1 tbs is for pre-boiling and cleaning
- Eggs -4-8 hard boiled and remove the shell
Instructions
- Hard boil the eggs and remove the shell.
- Boil a pot of water and add 1-2 tsp of shao-xing wine and 5 slices of ginger
- Add the chopped pork when the water is boiled. Boil for about 5 minutes and drain and clean the pork with cold water
- Heat pan with a little oil and add the garlic, ginger, star anise, cinnamon stick and fry until aroma
- Add the pork and fry until brown
- Add light and dark soy sauce and fry for 2-5 minutes
- Add the chili, bay leaves, green onions, 5-spices, shaoxing wine, sugar and water (just enough to cover the pork) and the eggs
- Simmer for 90 minutes. Alternatively use pressure cooker on high for about 30 minutes
- After 90 minutes, if still has lots of sauce, turn to medium heat and remove the cover. Boil until only a little sauce is left.
