Taiwanese Lu Rou Fan with Fried Shallots and Soy-Braised Eggs

14 ingredients

11 steps

What you need

Restated from the original video

1
Cut the pork into strips about 1 cm (1/2 in) wide, then into small dice, keeping the skin on.
2
Heat the oil in a wide pan over medium-low heat. Fry the shallots, stirring often, until deep golden and crisp, 8-10 min. Lift them out with a slotted spoon and keep the oil in the pan.
3
Raise the heat to medium, add the pork and stir until the fat starts to render and the surface turns pale, about 8 min.
4
Sprinkle in the sugar and stir 2 min, until the pork picks up a light caramel color. Add the garlic and stir 30 seconds.
5
Pour in the light soy sauce, dark soy sauce and wine and stir for 2 min.
6
Move everything to a heavy pot. Add the water, star anise, five-spice, white pepper and half of the fried shallots.
7
Bring to a boil, then cover with the lid slightly ajar and simmer on low heat until the pork and skin are fork-tender, 60-75 min.
8
Meanwhile, boil the eggs for 9 min, cool them in cold water and peel. Add them to the pot for the last 20 min of braising so they turn brown.
9
Cook the rice according to the package directions while the pork finishes.
10
Uncover the pot, remove the star anise and simmer 10 min, until the sauce is glossy and reduced by about a third.
11
Spoon the rice into bowls and ladle the pork and sauce over it. Top each bowl with half an egg and a pinch of the remaining fried shallots.

Imported from cookinginchinglish.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.