Braised Pork Belly Rice Bowl aka Lu Rou Fan (滷肉飯)

by tina

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I’ve been a bit obsessed with pork belly lately. I’ve had some good braised pork belly rice bowls in Japan and Taiwan, that I wanted to somehow recreate it in my own kitchen. And since my last recipe was braised pork belly with mustard greens, I figured why not try and make the rice bowl style–Shouldn’t be too hard, right? Yes, in fact, I found this much easier to make. This recipe doesn’t require to fry the skin of the pork belly, hence no oil splattering encounters! (no getting hurt)

I tend to like my food on the lighter side, so this recipe is just that. Feel free to add more soy sauce in the sauce for simmering if you like this dish a little saltier.

Ingredients:

  • About 2 lbs pork belly (with skin on)
  • 1 dozen hard boiled eggs peeled

Water bath

  • 2 stalks green onions
  • 3 to 5 cloves garlic (depending on size)
  • 1 by 3 inch ginger
  • 2 star anise

Sauce for simmering

  • 3/4 cup + 2 tbsp soy sauce
  • 1/2 cup dark soy sauce
  • 2 tbsp + 3 tsp sugar
  • 7 cups water
  • 2 tbsp rice wine
  • 3/4 tsp five spice powder
  • 2 star anise (same from water bath)

Toppings

  • egg (half)
  • 1 small stalk of preserved mustard green
  • 1 small clove garlic
  • 1 Thai chili
  • cilantro

**Allow about 3 hrs to make

Directions:

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Some pork meats tend to have more of a porky smell or taste, so boiling it in the water bath will take some of that away and will also boil out some of the fat that will make the dish less oily.

Start by filling the pot with water. Peel the garlic cloves. Peel and cut the ginger into small chunks. Cut the green onions. Place these ingredients and star anise in the water. Turn the temperature to high.

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When it comes to a boil, place the pork belly, skin down, in the water bath. Make sure the pork belly is covered completely by water. Cover lid. Turn temperature to low medium and simmer for 30 mins. In the meantime, boil the eggs for about 20 mins. (You do not need to boil a dozen. You can boil any amount you want. I just like to boil more so that I have breakfast the next couple of days :))

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Take the pork out and let it cool for about 10 mins, and tweeze away any hairs on the skin. Put it in the refrigerator for 1 hour. (This will allow the meat to harder so that it’ll be easier to cut into small chunks.) If you haven’t done it already, make sure to cool the eggs as well before peeling them.

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Take the pork out of the refrigerator and cut it into small chunks, about 1/2 inch wide, square pieces.

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For the sauce, simply mix the soy sauces, sugar, water, rice wine, and five spice powder in the pot. Place the star anises in. Turn the temperature to high until boil. Place the pork belly chunks and eggs in. When it comes to a boil once again, turn the temperature down to low to simmer. Simmer for about 1 to 1.5 hours.

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For the toppings portion, wash and soak the preserved mustard green for about 15 mins, or until it is not as salty as when you took it out of the package.

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Cut it into very small pieces. Also, minced the garlic and remove the thai chili seeds.

Use a pan and turn the temperature to medium-high. Place a little bit of oil in. Once the oil is warm, place the minced garlic and Thai chili in. Let it sizzle a little to let the aromas hit its peak. Then add the preserved mustard green in. Stir for about 30 secs. Place this in a bowl and set aside. (you can throw away the Thai chili at this point).

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Once the pork belly is done simmering, you are ready to put together your rice bowl. Place some pork belly with some sauce on top of your white rice. Then half of an egg, preserved mustard greens, and some cilantro on top to complete the bowl!

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