Lu rou fan

Ingredients

Quantities for 4 servings.

• 700 g Pork belly, finely diced
• 6 piece Shallots
• 100 ml Soy sauce
• 1 tbsp Dark soy sauce
• 80 ml Shaoxing wine
• 30 g Rock sugar
• 1 tsp Five-spice powder
• 2 piece Star anise
• 5 clove Garlic
• 4 piece Eggs, boiled, to serve
• 400 g Rice
• 300 g Bok choy
• 40 ml Vegetable oil
• to taste Salt

Method

1. Dice the belly into one-centimetre cubes, keeping the fat with the meat.
2. Fry the sliced shallots in oil to a deep golden crisp and set half aside for serving.
3. In the same oil brown the pork, rendering some of its fat, for ten minutes.
4. Add the wine, let it cook off for a minute, then add both soy sauces, the sugar, spices and garlic.
5. Add water level with the meat, bring it up and braise covered for ninety minutes on the lowest heat.
6. Add the boiled eggs to the sauce for the last twenty minutes; they take on the colour and flavour.
7. Serve over rice with half an egg, blanched greens and the fried shallots on top.