Taiwanese Lu Rou Fan (Braised Pork Rice)

🔥 Prep

• Cut the 500 g pork belly into 1.5 cm cubes.
• Mince the 5 cloves garlic.
• Thinly slice the 100 g shallots.
• Hard‑boil the 4 eggs, then peel and set aside.
• Rinse the 2 bok choy, separate leaves, and trim stems if desired.
• Measure out 60 ml light soy sauce, 30 ml dark soy sauce, 45 ml Shaoxing wine, 1 tsp five‑spice powder, 30 g rock sugar, 30 ml vegetable oil, 600 ml water, 1 tsp salt, and 0.5 tsp black pepper.
• Prepare 400 g steamed rice according to your preferred method and keep warm.

🔥 Cook

• 1. Heat 30 ml vegetable oil in a heavy‑bottomed pot over medium heat, add the sliced shallots and fry until golden and crisp, about 5 minutes; remove with a slotted spoon and reserve for garnish.
• 2. Add the minced garlic to the same pot and sauté for 30 seconds until fragrant.
• 3. Add the pork belly cubes, increase to medium‑high heat, and sear for 4‑5 minutes until lightly browned on all sides.
• 4. Pour in the 45 ml Shaoxing wine, stir to deglaze, and let simmer for 1 minute.
• 5. Stir in the 60 ml light soy sauce, 30 ml dark soy sauce, 1 tsp five‑spice powder, 30 g rock sugar, 1 tsp salt, and 0.5 tsp black pepper; then add the 600 ml water and mix well.
• 6. Bring the mixture to a boil over high heat, then reduce to low, cover, and simmer for 45 minutes until the pork is tender.
• 7. Add the peeled boiled eggs to the pot, continue to simmer uncovered for 10 minutes to allow the eggs to absorb the braising liquid.
• 8. Increase heat to medium and reduce the sauce for 5‑7 minutes until slightly thickened; taste and adjust seasoning if needed.
• 9. Remove from heat, sprinkle the reserved fried shallots over the top.

🔥 Serve

• Spoon the braised pork and sauce over a bowl of hot steamed rice (400 g).
• Halve the braised eggs and place them on top of the rice.
• Arrange blanched bok choy leaves beside or on top of the rice.
• Garnish with extra fried shallots and a drizzle of the reduced sauce if desired.
• Serve immediately while hot.