BETTER THAN TAKEOUT - Braised Pork Belly Recipe (Taiwanese Lu Rou Fan)

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Lu Rou Fan (卤肉饭) is known for its melt-in-your-mouth tenderness and lushes sauce that goes amazing with the rice. I upgraded this recipe by deep fry the shallots with the pork fat that is rendered out from the pork belly so your final dish is not as oily. This is one of those recipes that you can make a big batch and portion it out. It stays good in the freezer for a few months and it reheats really well in the microwave.

INGREDIENTS
To braise the pork belly
2.5 lbs. 1130 grams of skin-on pork belly
8 slices of ginger
8 cloves of garlic
1 Star anise (Amazon Link - https://geni.us/uADlxmC)
1 Cinnamon stick (Amazon Link - https://geni.us/OL0NvcI)
3 Bay leaves (Amazon Link - https://geni.us/wdbPM)
1/3 cup of rock sugar or 4.5 tbsp of white sugar (Amazon Link - https://geni.us/zfpZ2B)
7 tbsp of light soy sauce, preferbably Taiwan Kim Lan brand (Amazon Link - https://geni.us/Jb7CkA)
1 cup of Shao Xing wine (Amazon Link - https://geni.us/Srd4)
1 tbsp of dark soy sauce (Amazon Link - https://geni.us/BiI1ii)
1 tsp of white pepper (Amazon Link - https://geni.us/AiXk)
1 tsp of five-spice powder (Amazon Link - https://geni.us/Aw8i2UH)
2-4 cups of water
1/2 cup of fried shallots (Amazon Link - https://geni.us/r6OLW)

To make the fried shallot
6 shallots sliced thinly
1/3 cup of pork fat that is rendered from the pork belly
1/2 oz 15 grams of dried shrimps, soaked in hot water for 30 minutes.
Sides (optional) (Amazon Link - https://geni.us/VCWAJ)
Soft or hard-boiled eggs
Blanch bok choy

INSTRUCTIONS
Cut the skin-on pork belly into 1/3 of an inch thick slaps then dice into 1/3 of an inch thick pieces. Pork skin contains a lot of gelatin, which makes the sauce thick, shiny and flavorful.
Pre-heat heavy-duty cookware (clay pot, dutch over, cast iron pot, or any other cookware that has thick walls) until nice and hot.
Add the pork without any oil and stir over medium-high heat until you get about 1/3 cup of pork fat. Tilt the pot to let the oil run to the side and transfer the fat into a saucepot. Reserve for later use.
Add garlic, ginger, star anise, cinnamon stick, bay leaves, and rock sugar to the pork. Continue to stir until the aromatics are fragrant.
Add the rest of the seasonings: light soy sauce, dark soy sauce, Chinese cooking wine, white pepper, and five-spice powder. Stir well and make sure you scrape the bottom to deglaze all that brown bits.
Pour in 2 - 4 cups of hot water and simmer on low heat for 1.5 hours. The amount of water needed may vary depending on your stove and cookware. Keep an eye on it during the simmering to make sure it is not evaporated too much. If you do end up needing to add more water, please add hot water, don’t add cold water.
Fry the shallot slices in the pork fat over medium-low heat until lightly golden. Meanwhile, mince the rehydrated dry shrimp and add to the pork fat. Continue to fry for a few more minutes or until the shallots are golden brown. Dried shrimp is an optional ingredient, but it adds a third dimension to the dish, the fragrance becomes more complex and pungent.
Drain the oil by using a sieve. We only need the shallot for this recipe. You can save the oil for other uses.
Add the fried shallots to the braising pork and give it a stir. Let it keep simmering for the rest of the time.
Once done, pick out the spices. Skim off any excess fat. The final dish should be thick, sticky, and saucy. If yours is too thin, you can reduce it. If it is too thick, you can add a little more water. Taste to adjust the flavor.
Scope the meat over some white rice. Serve with soft/hard-boiled eggs and blanched leafy vegetables.

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