Taiwanese Braised Pork Rice (Lu Rou Fan)

Thinly slice the Shallots. Cut the Pork belly into small, even cubes, roughly 1 cm across. Keep the skin on — it gives the braise its silky body. Smash the Garlic cloves and slice the Ginger.

Heat 3 tbsp Neutral oil in a heavy pot over medium heat. Fry the Shallots until deeply golden and crisp, about 5 min. Scoop out and set aside on kitchen paper — these are your fried shallots.

⚠ Tip: Keep the shallot oil in the pot — it is the flavour base for the braise. Do not let the shallots burn or the whole pot turns bitter.

Add the Pork belly to the shallot oil in the pot. Sear over high heat until the cubes are lightly browned and the fat starts to render, about 5 min.

Add the Garlic, Ginger and Rock sugar. Stir until the sugar melts and coats the pork, about 1 min. The pot should smell sweet and fragrant.

Pour in the Dark soy sauce, Light soy sauce, Shaoxing wine and 500 ml Water. Add the Five-spice powder and Ground white pepper. Bring to a boil, then drop to low heat, cover, and braise until the pork is meltingly tender and the sauce is dark and glossy, about 1 h. Stir every 15 min or so.

⚠ Tip: If the sauce reduces too fast, add a splash more water. You want it thick enough to coat a spoon but still pourable over rice.

If you want braised eggs, boil the Eggs for 7 min, peel them, and drop them into the braise for the last 20 min. They will turn dark and deeply savoury.

While the pork braises, cook the Short-grain rice — rinse it until the water runs clear, then steam or simmer until fluffy and hot.

Just before serving, fold most of the fried shallots back into the braise. Taste and adjust — it should be deeply savoury with a sweet edge.

Spoon the pork and plenty of sauce over bowls of hot rice. Top with braised eggs, a scatter of the remaining fried shallots, sliced Spring onions and Coriander. Eat immediately.